Ingredients

　　1 3/4 cups chicken stock

　　1 cup brown rice

　　1 tablespoon butter

　　Salt and pepper

　　1 orange

　　1/4 cup fresh cilantro leaves, finely chopped

　　4 scallions, whites and greens, finely chopped

　　In a medium pot over medium-high heat, combine the chicken stock, rice, butter, salt and pepper, and 1 teaspoon orange zest. Bring the liquid up to a bubble, then cover the pot. Reduce the heat to medium-low and simmer until all of the liquid has been absorbed, about 40 minutes. When the rice is cooked, fluff with a fork and stir in the juice of the orange, the cilantro, and the scallions.

　　Rachael Ray's Look + Cook