2 tbsp. uncooked rice
1/4 cup vegetable broth
1/4 cup frozen corn
1/4 cup frozen peas and carrots
Place rice, vegetables and broth in a small pot with tight-fitting lid. Bring to a boil over high heat, cover tightly and reduce heat to medium low heat; cook for about 18-20 minutes, or until water has been absorbed and rice is soft, but not sticky.
Good with Chili Salmon with Salsa Cruda