Ingredients:
1 cup carrots, shredded ( measure by volume after shredding)
1/2 cup onions, chopped
1 tablespoon reduced-calorie margarine ( or butter is OK too, just add the extra calories)
1 cup raw long grain white rice
1 (14 1/2 ounce) cans 98% fat free chicken broth
1 teaspoon lemon pepper ( to taste)
Directions:
In a medium size saucepan, saute carrots and onion in butter until tender over about medium heat- about 5 minutes.
Add rice and stir briefly to coat, about 1 minute.
Add broth and lemon pepper, stirring to mix, then raise heat and bring it to a boil.
Once it comes to boil, lower the heat, drop on the lid, and let simmer about 20 minutes or until liquid has absorbed and rice is tender.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.