Jasmine Rice with Peanuts and Scallions
['2 cups jasmine rice (13 oz)', '2 cups water', '1 cup reduced-sodium chicken broth', '1/2 cup salted roasted peanuts (2 1/2 oz), finely chopped', '2/3 cup thinly sliced scallion greens']
Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve. Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens.
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