1 (15 ounce) can julienned sliced beets, drained,
1 (14 ounce) can chicken broth
1/3 cup grated Parmesan cheese
Cook onion with basil in hot oil in saucepan over medium heat until onion is
Add rice; cook for 2 minutes.
Drain beets reserving liquid; set beets aside.
Pour chicken broth into 3-cup
measuring cup; add reserved beet liquid to measuring cup to equal 2 1/4 cups total
liquid. Add to rice mixture. Cover; bring to boil. Reduce heat; cover and simmer
for 20 to 25 minutes or until liquid is absorbed.