Carrot and Spinach Rice Pilaf

Grate carrot. Finely chop. In a 2-qt. saucepan over medium-high heat in hot margarine, cook carrot and onion, stirring frequently, until vegetables begin to brown. Add rice and cook, stirring until rice turns golden. Stir in chicken broth. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed. Meanwhile, place frozen, chopped spinach in colander over bowl in sink. Run warm water over spinach to thaw. Squeeze dry. Stir spinach into rice mixture in saucepan. Heat through.

Serve with: Tomato Chicken Parmesan