1 pkg. long grain and wild rice mix
2 medium carrots; cut into 1/4 inch slices
1 c. squash; diced
2/3 c. sweet red pepper; chopped
2/3 c. green pepper; chopped
1/4 c. onion; chopped
2 tbsp. vegetable oil

In a saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed. Meanwhile, in a skillet, sauté squash, peppers and onion in oil until crisp-tender. Stir into rice mixture.