Yield: 12 Servings

Ingredients

• 3 tablespoons butter
• 1 small onion, chopped
• 1 large carrot, peeled and finely diced
• 1 small red bell pepper, seeded and finely julienned
• 2 1/2 cups rice blend, store-bought blended rice
• 2 cups chicken stock
• 2 cups vegetable stock
• Salt and freshly ground pepper

Instructions

1. Heat the butter in a heavy saucepan over medium heat. Sauté the onion until soft. Add the carrot, bell pepper and rice and stir well to evenly coat.

2. Pour in the chicken and vegetable stocks and season with salt and pepper. Bring to a boil, reduce to a simmer and cook for 25 to 30 minutes. Let sit for 10 minutes, then fluff with a fork.