2 cup fat-free, reduced-sodium chicken broth
1 cup uncooked brown rice
2 oz. high-fiber pasta, broken into small pieces
3/4 cup frozen corn, thawed
3/4 cup frozen green peas, thawed
Place the chicken broth in a medium saucepan. Bring to a boil. Add the rice and pasta to the pot; reduce heat and cook until all liquid is evaporated, about 30-40 minutes. Add the corn and peas during the last 10 minutes of cooking. Season to taste.