Rice Vegetable Pilaf

• 2 cups whole-grain, quick-cooking rice
• ½ cup shredded carrot
• ½ cup edamame
• ½ cup chopped red bell pepper
• 2 tablespoons margarine
• 2 cups chicken broth

In large skillet, sauté rice, carrot, edamame and red bell pepper in margarine. Add chicken broth; bring to a boil. Reduce heat; cover and simmer until rice is tender and liquid is absorbed. Serves 4