Confetti Rice Pilaf

• 1 tablespoon olive oil or 1 tablespoon butter
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 garlic clove, crushed with press
• 14 teaspoon salt
• 14 teaspoon fresh ground pepper
• 1 cup long-grain white rice
• 1 (14 -14 1/2 ounce) can chicken broth
• 14 cup water
• 14 cup fresh parsley leaves, chopped

1. In 3-quart saucepan, heat olive oil on medium.
2. Add onion, carrot, garlic, 1/4 teaspoon each salt and coarsely ground black pepper; cook 6 to 8 minutes or until vegetables are tender, stirring occasionally.
3. Add rice, stirring to coat; cook 1 minute.
4. Add broth and water to pan; heat to boiling on high.
5. Reduce to low;cover and simmer 16 to 18 minutes or until all liquid is absorbed and rice is tender.
6. Remove from heat; let stand,covered, 5 minutes.
7. Fluff rice with fork; stir in parsley to serve.

olive oil, onion, carrot, garlic, salt, ground pepper, longgrain white rice, chicken broth, water, parsley

Taken from www.food.com/recipe/confetti-rice-pilaf-324987 (may not work)