Rice Pilaf

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   In a large

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   saucepan, heat the olive oil and margarine; saute the onions until

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   limp.

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   Add

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   the

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   peas

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   and carrots and cook for just a

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   minute, stirring.

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   Then add the rice and stir to coat

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    the rice

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    with

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    the margarine and oil.

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    Then add the chicken broth and

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    a

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    little salt and pepper.

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    Cover and cook over low heat for 20 minutes, or until rice is just tender and each grain is separate.

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    Taste for seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.