Carrot Rice Pilaf
Serves 2

1 teaspoon olive oil
1 cup sliced, peeled baby carrots
1/2 cup long-grain white rice
1 cup fat-free, low salt chicken broth
1/4 cup snipped fresh chives
Salt and freshly ground black pepper

Heat oil in a medium-size nonstick skillet and sauté carrots without browning for 5 minutes. Add rice and sauté 1 minute. Add chicken broth, bring to a boil, cover and simmer gently 15 minutes. Remove lid and test rice, liquid should be absorbed and rice cooked through. Add chives, salt and pepper to taste and toss well.