Steamed Broccoli and Baby Carrots

1	medium bunch broccoli
1	cup baby carrots
1	tablespoon butter
	coarse salt and freshly ground pepper, to taste

[1] Break broccoli into florets. Trim and discard large stems and trim smaller stems into thin slices.

[2] Place 2-3 inches of water and steamer basket in a large saucepan; bring to a boil. Add carrots and broccoli and steam until crisp-tender, about 7 minutes. Place vegetables in a serving bowl and top with butter and salt and pepper. Toss gently to coat and serve.

Corn and Green Chile Rice

INGREDIENTS
1 cup uncooked regular long-grain white rice
2 cups water
1 cup cottage cheese
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers
1 (8-oz.) container sour cream
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
4 oz. (1 cup) shredded Mexican cheese blend

DIRECTIONS
1. Cook rice in water as directed on package.
2. Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese.
3. Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.