A super easy side dish!
1 Tbs butter
1 cup shredded carrots
1/2 cup chopped onion
1 cup uncooked long-grain rice
1 can (14.5 oz) chicken broth
1 tsp lemon-pepper seasoning (or just salt and pepper to taste)
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.
Fluff cooked rice with a fork. Serve hot.