Total TimePrep/Total Time: 30 min.
- 1 cup shredded carrots
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 cup uncooked long grain rice
- 1 can (14-1/2 ounces) chicken broth
- 1 teaspoon lemon-pepper seasoning
- 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.
Nutrition Facts2/3 cup: 137 calories, 1g fat (0 saturated fat), 0 cholesterol, 36mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
May 2, 2017
Instead of rice, I made the dish with fresh pasta. Delicious.
Dec 12, 2011
I picked this recipe to try something new. It wasn't a bad recipe, but it wasn't great. However, it was really easy to make. I just don't think I will make it again.
Sep 10, 2011
I was so happy to come across this recipe. It was so good, easy and inexpenseve I passed it on the several family and friends that same night!
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