Ingredients
1 cup shredded carrots1/2 cup chopped onion1 tablespoon butter1 cup uncooked long grain rice1 can (14-1/2 ounces) chicken broth1 teaspoon lemon-pepper seasoning
Preparation
In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon-pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.
