Carrot Pilaf

1 cup shredded carrots
1/2 cup chopped onion
1 tablespoon butter or margarine
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1 teaspoon lemon-pepper seasoning

In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Makes 6 servings.