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Steps
1
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.
2
Meanwhile, spray 3- to 4-quart slow cooker with cooking spray.
3
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).
4
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.
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To thaw frozen green beans, place in colander or strainer; rinse with warm water until thawed. Drain well.
If chicken broth with roasted garlic is unavailable, use regular chicken broth, and add 2 cloves minced garlic.
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