3/4 c. rice
1/2 onion, chopped
1/4 tsp. garlic powder
1/4 tsp. white pepper
1 tbsp. butter
1 can (14 1/2 oz.) chicken broth
1 can (8 1/2 oz.) peas & carrots, drained

In saucepan, cook rice, onion, garlic powder and pepper in butter for 3 minutes. Add broth, bring to boil. Cover and simmer 20 minutes, adding vegetables during last 4 minutes.