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Ingredients:
1 tbsp olive oil
1/2 cup onion, chopped
1/4 cup carrot, diced
2 each garlic cloves, minced
3/4 cup long grain rice
1/2 cup water
1/2 cup picante or taco sauce
10 oz can tomatoes/chilis, diced
1/2 cup 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
Servings: 6
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne
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Mexican Rice With Carrot Peas Recipe brought to you by Mexican Recipes To-Go
