Ingredients

·       1 Tbsp. canola oil

·       1 cup chopped onions (about 1 medium)

·       1/2 cup chopped carrots (about 1 medium)

·       1/2 cup chopped celery (about 1 stalk)

·       1/2 cup chopped red peppers

·       1-1/2 cups 25%-less-sodium chicken broth

·       1-1/2 cups instant white rice, uncooked

·       1 cup frozen peas

·       Heat oil in skillet. Add onions, carrot, celery and peppers; cook 5 min. or until tender.

·       Add broth; bring to boil.

·       Stir rice and peas; cover. Simmer 5 min. Remove from heat. Let stand 5 min. before serving.