by Gerry Aire
Makes 4 servings
2 cups chicken broth (15 oz can, or use 2 cups water plus 2 teaspoons bouillon)
2 tablespoons butter
1 cup white rice
1 (15 oz) can peas and carrots or mixed vegetables, drained
Bring broth and butter to a boil over high heat. Stir in rice. Cover; reduce heat to low, and simmer 20 minutes or until liquid is absorbed. Remove from hot burner; stir in vegetables and let stand, covered, to heat through.
Enjoy your “Vegetable Rice”.
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