2-2/3 cups (650 ml) chicken stock or vegetable stock
1-1/2 tsp (7 ml) grated orange rind
1/4 tsp (1 ml) each of salt and pepper
1-1/3 cups (325 ml) rice
1 large carrot, grated
In saucepan, bring chicken stock, orange rind, salt and pepper to boil; stir in rice and carrot. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, 25 minutes. Fluff with fork.