Title: Mexican Rice with Peas & Carrots
Categories: Side Mexican Rice Vegetarian
Yield: 6 Servings
| 1 | tb | Olive oil |
| 1/2 | c | Onion, chopped |
| 1/4 | c | Carrot, diced |
| 2 | | 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 |
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.