1 tablespoon Parkay® Original Spread-tub
3/4 cup long-grain white rice, uncooked
1/2 teaspoon minced garlic
1-1/2 cups reduced-sodium chicken broth
1 cup frozen mixed vegetables
1/4 teaspoon dried thyme leaves
1/8 teaspoon salt
Melt Parkay in medium skillet over medium-high heat. Add rice and garlic; cook 3 minutes or until garlic is fragrant, stirring frequently.
Add broth, vegetables, thyme and salt to skillet; bring to boil. Cover skillet, reduce heat to low and cook 18 minutes or until rice is tender.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Garden Vegetable Rice
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