| 1 | tablespoon butter or margarine |
| 2 | tablespoons olive or vegetable oil |
| 1 | large onion, chopped (1 cup) |
| 1 | clove garlic, finely chopped |
| 1 | cup uncooked Arborio rice |
| 1 | carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed |
| 1 | bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce |
| 1/2 | cup shredded Parmesan cheese |
| 2 | tablespoons chopped fresh parsley |
| 1/4 | teaspoon coarse ground pepper |
| 1. | In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender. |
| 2. | Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed. |
| 3. | Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed. |
| 4. | Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
|
| 5. | Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture. |
| In step 2, before stirring in rice, reduce heat to medium. In step 4, cook about 16 minutes. |
|
| No fresh parsley? Toss in a couple teaspoons of dried parsley flakes or basil leaves. |
Nutrition Information:
200 ( 70); 7g ( 2 1/2g, 0g); 10mg; 840mg; 26g ( 1g, 3g); 7g 10%; 8%; 10%; 6% 1 1/2 ; 0 ; 1 ; 1 2