Lemony Brown Rice and Vegetables

1 1/2 cups chicken broth
1/2 cup brown rice*
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1 small green or sweet red pepper, chopped
1/4 cup sliced green onion
1 cup frozen peas
2 tablespoons snipped fresh parsley
1 teaspoon finely shredded lemon peel

In a saucepan heat broth to boiling. Stir in rice, cumin, and pepper. Cover and simmer for 30 minutes. Stir in chopped green or sweet red pepper and green onion; return to boiling. Cover and simmer about 15 minutes more or till rice is tender. Stir in peas, parsley, and lemon peel; heat through. Makes 5 servings.

*Note: If desired, substitute long grain rice for the brown rice. Decrease broth to 1 1/4 cups and cook rice, cumin, and pepper, covered, for 10 minutes. Add green or sweet red pepper and green onion. Cook, covered for 10 minutes more or till rice is tender. Continue as directed above.



Cheesy Green Beans

1/2 tsp. butter or margarine
1 tbsp. finely chopped onion
1 small garlic clove, minced
1 cup frozen cut green beans
1 tbsp. shredded cheddar cheese

Melt butter in small nonstick sauce pan over med. heat.
Add onion and garlic; cook, stirring frequently, until onion begins to brown.
Remove from saucepan; cover to keep warm.

In same saucepan, cook beans as directed on pkg. drain.
Add onion mixture;cook until throughly heated.
Add cheese; toss gently to mix. 2 (1/2 cup servings.)

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