Ingredients

• 2 teaspoons vegetable oil
• 1 onion, chopped
• 4 carrots, thinly sliced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1 cup long-grain rice
• 1 1/2 cups chicken broth
• 3/4 cup green beans, cut into 1/2-inch pieces (You may use frozen green beans, they are cut just the right size.)

Instructions

1. In a saucepan, heat the oil over medium heat.

2. Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.

3. Add the rice, stirring to coat; pour in the broth and bring to a boil.

4. Reduce the heat, cover and simmer for 20 minutes.

5. Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.

6. Fluff with a fork.