Confetti Rice(4 Servings) - cooking recipe

Ingredients

2 1/2 c. uncooked long grain white rice (cook all and save 3 to 4 c. cooked rice for quick day)
1 can (8 1/2 oz.) Del Monte peas and carrots, drained
2 Tbsp. butter or margarine
2 Tbsp. chopped parsley

Preparation

In medium saucepan, cook rice according to package directions. Cool. Cover and refrigerate 3 to 4 cups cooked rice for quick day.
Stir vegetables, butter and parsley into remaining rice; heat through.