Parmesan Rice

4 tablespoons butter
2 cups long grain rice
3 green onions (or minced if you'd rather)
1 tablespoon seasoned salt (I use less, maybe 2/3, I just guess, but don't like it so salty)
1 teaspoon black pepper
4 cups chicken broth (I use low sodium)

Melt butter in large saucepan over medium heat. Add rice, onions, seasoned salt, and pepper and saute until rice is browned and onions are tender. (At this point I dump it in the rice cooker with the broth and let the cooker do the rest, or you can follow the rest of the directions and finish on the stovetop.) Pour broth into saucepan and bring to a boil over high heat. Reduce heat, cover and simmer for 15-20 minutes. Sprinkle with parmesan cheese when serving.

The real recipe says to stir in 2 cups of frozen peas for the last 5-6 minutes of cooking, so if you like peas, feel free to try it. I never add them myself!