Instructions: In large saucepan, bring broth to a boil. Stir in rice and barley.

Reduce heat to low. Cover; simmer 40 to 50 minutes or until all liquid is absorbed and grains are tender. Let stand, covered, 5 minutes. Gently stir in chilies, cilantro, and lemon rind. Cook over low heat 1 to 2 minutes or until heat through, stirring once or twice.

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