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.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 119 (39%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 0mg||0 %|
|Sodium 519.7mg||18 %|
|Potassium 222.3mg||6 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 40.9g|
|Protein 5.1g||7 %|
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Calories per serving: 309
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