Vegetable Casserole

• 1 c. long grain rice
• 2 Tbsp. butter or margarine
• 1/2 c. chopped onion
• 1 c. chopped carrots
• 2 c. broccoli flowerets
• 1 medium bell pepper, chopped
• 2 cloves garlic, minced
• 1 1/2 c. chicken broth
• 1 Tbsp. chopped parsley
• dash of salt and pepper
• 1 c. grated Cheddar cheese

1. In a 2-quart casserole, saute the onions in the butter until soft.
2. Add the carrots.
3. Cook over medium heat for about 3 minutes.
4. Add broccoli, bell pepper, garlic and rice.
5. Stir to blend.
6. Add the chicken broth.
7. Bring to a boil.
8. Cover with tight fitting lid.
9. Cook over low to medium heat for about 20 minutes or just until rice is done.
10. Add parsley and salt and pepper.

long grain rice, butter, onion, carrots, broccoli flowerets, bell pepper, garlic, chicken broth, parsley, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903888 (may not work)