Preparation

HEAT oil in large saucepan over medium heat. Add the onion; cook, stirring frequently, 5 minutes or until tender. Add the water; let it boil. Add the frozen peas and carrots and the broth.
HEAT until boiling. Top; reduce heat to low. Cook for 5 to 7 minutes or until the rice is tender and absorbs all the liquid.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (1 1/3 cups)
  • 3 cups of water
  • 3 cups of instant rice
  • 2 cups frozen peas and carrots
  • 4 teaspoons MAGGI Granulated Chicken Flavor Broth