Melt 2 Tablespoons of margarine (or butter) in a small saucepan set over medium heat. Add the rice and stir until well coated. Add corn, onions and chopped carrots. Toss to coat and cook on medium heat for 2 minutes until the onions start to tenderize. Add 2 cups of Chicken or Beef broth, increase heat to high and bring to a boil. Reduce heat to medium low and simmer until all the water is absorbed and the rice is tender, about 40 minutes. Removed from heat, uncover and fluff with a fork. Serve.

Yields: 4 cups prepared.