Colorful and tasty, this side dish recipe is basic enough to serve with meat, poultry or fish.
| 1 | Tbsp. | Butter or margarine |
| 1 | Cup | Shredded carrots |
| 1/2 | Cup | Onion, chopped |
| 1 | Cup | Long grain rice, uncooked |
| 1 | Can (14 1/2 oz.) | Chicken broth |
| 1 | Tsp. | Lemon pepper seasoning |
In a saucepan, melt butter over medium heat. Saute carrots and onion until tender. Add rice and stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
YIELD: 6 servings