1 can 10.5oz Campbell's chicken broth
1 cup fresh small broccoli florets
1/3 cup shredded carrots
1 ¼ cup instant rice, uncooked
2 tsp fresh lemon juice
Pepper to taste
Fresh Tarragon
In a 2qt saucepan, over high heat, bring the chicken broth to a boil.
Add the broccoli and the carrots, and return to a boil. Cook for 5 minutes or until the vegetable are tender.
Stir in the rice, lemon juice and pepper. Remove from the heat and cover. Let stand for 5 minutes or until all the liquid is absorbed.
Fluff the rice with a fork and transfer to a serving dish and garnish with fresh tarragon if you like.