Fresh Vegetables and Rice

1 (13 1/2 oz) can low sodium chicken broth

1 1/2 cups minute rice

2 tbsp butter

1 large sweet onion, cut into thin strips

1 large carrot, cut into thin slices

1 celery stalk, cut into thin slices

1/4 tsp thyme leaves

Saute onion, carrot and celery in butter in a large skillet

until tender but not browned, about 5 minutes. Add

chicken broth and thyme. Bring to a full boil. Stir in rice.

Cover and remove from heat and let stand 5 minutes.

Fluff with a fork. Makes 4 servings.