1 c. long, medium or short grain rice
1 (10 oz.) pkg. frozen broccoli, cut into bite-size pieces
2 carrots, peeled, sliced
1 tbsp. butter
2 tbsp. olive oil
2 cloves garlic, minced or pressed
1/2 c. grated Parmesan cheese
1/4 tsp. cracked black pepper

Cook the rice according to package directions.

Cook the broccoli in 1/2 cup boiling salted water for 5 minutes or until tender-crisp. Drain.

Cook the carrots in 1/2 cup boiling salted water for 6 to 8 minutes.

In a saucepan, heat the butter, oil and garlic until hot.

In separate bowl, combine the rice and cooked broccoli and carrots. Toss with butter mixture, cheese and black pepper. Serve hot with extra Parmesan cheese, if desired. Serves 4.