Ingredients

3 Tbsp minced red onion

1 1/2 Tbsp minced baby carrot

2 tsp canola oil

3/4 tsp thyme

3/4 c instant brown rice

1 1/4 c chicken broth

TIP: Store leftovers in refrigerator for up to 3 days to use for other recipes.

Preparation

  1. In a saucepan, combine onion, carrot, oil, thyme, and salt to taste. Cook, stirrin, over medium heat until sizzling, about 2 minutes. Add rice. Stir to coat with seasonings. Add broth. Bring to boil. Reduce heat and cover so mixture just simmers. Cook for 12 minutes.

  2. Remove from heat and set aside for 5 minutes. Fluff with fork.