- 4 cups low-salt chicken broth
- 2 cups rice
- 1 (15 ounce) can cut green beans, drained
- In a saucepan bring chicken broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once rice has cooked, stir in drained green beans.
- Cool to room temperature before serving; refrigerate leftovers.