1 c. long grain rice
1 pkg. (10 oz.) cut frozen broccoli
2 carrots, peeled and sliced
1 tbsp. butter
2 tbsp. olive oil
2 cloves garlic, minced
1/2 c. Parmesan cheese (grated)
1/4 tsp. black pepper

Cook rice according to package directions. Cook broccoli in 1/2 cup water until tender crisp. Drain.

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

In saucepan, heat butter, oil and garlic until warmed. In separate bowl, combine rice, broccoli and carrots. Toss with butter mixture, cheese and black pepper. Serve hot with extra cheese, if desired.