2 cups chicken broth
1 cup long grain rice
2 1/2-ounce jar sliced mushrooms
1/3 cup onion, chopped
2 tablespoons margarine
8 3/4-ounce can pineapple chunks, drained
2 tablespoons diced pimentos
1 1/2 tablespoons soy sauce
1/4 teaspoon salt
Heat chicken broth in medium saucepan to boiling.
Add rice. Cover and simmer until liquid is absorbed, about 25 minutes.
Sauté mushrooms and onion in margarine. Add pineapple and pimentos.
Combine rice with mushroom and onion mixture. Stir in soy sauce, salt, and pepper