Vegetable-Rice Skillet

 

1

can (14 oz) vegetable broth

1

tablespoon butter or margarine

1

bag (1 lb) frozen broccoli, carrots and cauliflower

1

package (6.2 oz) fast-cooking long-grain and wild rice mix

3/4

cup shredded reduced-fat Cheddar cheese (3 oz)

• 1 In 10-inch skillet, heat broth and butter to boiling. Stir in vegetables, rice and contents of seasoning packet. Heat to boiling; reduce heat.
• 2 Cover and simmer 5 to 6 minutes or until vegetables and rice are tender. Sprinkle with cheese.