Peas and Carrots Rice

by Rachel Ray

1 3/4 cups chicken broth
2 tablespoons butter
1 cup long-grain rice
2 carrots, finely chopped
1 cup frozen peas
3 scallions, finely chopped
1/3 cup chopped flat-leaf parsley (a generous handful)
3 tablespoons fresh dill, chopped

In a medium saucepan, bring the broth and 1 tablespoon butter to a boil. Stir in the rice and carrots, cover the pan and simmer for 12 minutes. S tir in the peas and scallions and cook for 4 minutes. Remove from the heat and fluff with a fork. Stir in the parsley and dill.