In 12-inch skillet, heat oil over medium-high heat. Add rice, carrot, salt and lemon-pepper seasoning; cook 8 to 10 minutes, stirring frequently, until rice is golden brown. Add water and broth; heat to boiling. Remove from heat.
Meanwhile, spray 3- to 4-quart slow cooker with cooking spray.
Pour rice mixture into slow cooker. Stir in thawed green beans and onions (make sure all rice is under liquid and not sticking to side of slow cooker).
Cover; cook on Low heat setting 2 to 2 1/2 hours. If desired, keep rice mixture warm on Low heat setting up to 2 hours, stirring occasionally.