.

2 1/2	Cups	Water
1	Can (14 oz.)	Ready to serve chicken broth
2	Cups	Uncooked long grain rice
1/2	Tsp.	Salt
1/4	Tsp.	Saffron threads, crushed
2	Tsps.	Grated lemon peel
1/4	Cup	Fresh chives, chopped

Heat water and broth to boiling in a 3-quart saucepan over medium heat. Stir in rice, salt, saffron and lemon peel. Reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir). Remove from heat. Cover and let steam about 5 minutes. Stir in chives and serve.