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Rice Pilaf with Peas and Cashews
- In a large skillet with a lid, saute rice and onion in the butter until onion is almost translucent. Add chicken broth and seasoned salt, bring to a boil, cover and simmer until rice is tender, about 12-15 minutes. Remove from heat. Stir in frozen peas and cashews, re-cover and let stand 10 minutes.
- Garnish with fresh cilantro sprigs, if desired.