Cook the rice and butter in a large pan for 5 mins.
ADD broth and salt; bring to a boil.
Put in a 1 1/2 quart casserole dish.
BAKE at 375*, COVERED, for 30 mins. ADD vegetables at the 15 min. mark; then put back in for 15 mins. more.
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|Serving Size: 1 Serving (353g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 191 (43%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 30.5mg||9 %|
|Sodium 816.5mg||28 %|
|Potassium 449.1mg||12 %|
|Total Carbohydrate 53.9g||16 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 49.7g|
|Protein 11.1g||16 %|
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Calories per serving: 446
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