Mexican rice with carrot/peas
Yield: 6 Servings
Ingredients:
- 1 tb Olive oil
- 1/2 c Onion chopped
- 1/4 c Carrot diced
- 2 ea Garlic cloves minced
- 3/4 c Long grain rice
- 1/2 c Water
- 1/2 c Picante or taco sauce
- 10 oz Can tomatoes/chilis diced
- 1/2 c Green peas
Instructions:
In medium saucepan heat oil over medium high heat until hot. Saute onion carrot and garlic three minutes. Add rice; cook and stir one minute. Stir in 1/2 cup water picante sauce and the can of diced tomatoes with green chilies. Cover; reduce heat to low. Simmer 20 to 25 minutes or until all liquid is absorbed and rice is tender. Let stand covered five minutes. Stir in peas. ChiChi Cookbook Posted by Dale Shipp
