Ingredients:
 | 1/2 cup of carrots, chopped into very small cubes |
| 1/2 cup onion, chopped into small peices |
| 2 Tbs butter or margtarine |
| 4 Cups of Chicken stock |
| 2 Cups of rice |
Prepares 8 servings
Preparation time: 15 minutes
Cook time: 30 - 40 minutes
| Saute onions and carrots in butter over miedum heat, until the onions are brown on the edges. |
| Add chicken stock and bring to a boil. |
| Stir in rice, reduce heat to low and cover. |
| Simmer until stock is absorbed and rice is tender (20-30 minutes). |
| Fluff with fork and serve. |