Mexican Rice With Carrots And Peas
- 1 tablespoon(s) olive oil
- 1/2 cup(s) onion(s); chopped
- 1/4 cup(s) carrot(s); diced
- 2 garlic clove(s); minced
- 3/4 cup(s) rice, long grain
- 1/2 cup(s) water
- 1/2 cup(s) picante sauce
- 1 can (10 1/2 oz) rotel tomatoes
- 1/2 cup(s) green peas
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.
Contributor: ChiChi Cookbook
Yield: 6 servings