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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
3 ounces shredded carrots |
2 ounces peas |
1 medium sweet onion, finely chopped |
2 ounces red bell peppers, finely chopped |
2 ounces green bell peppers, finely chopped |
2 cloves garlic, minced |
1 tablespoon unsalted butter or 1 tablespoon margarine |
6 ounces fresh and chunky salsa (as mild or spicy as you want) |
1/4 teaspoon cumin |
1 dash turmeric |
6 ounces water |
6 ounces long grain rice |
Directions:
1. Cook carrot, peas, onion, peppers and garlic in margarine or butter in medium saucepan over medium-high heat for 5 minutes or until onion is tender.
2. Stir in salsa and water and heat to a boil.
3. Stir in the rice and re-heat to a boil.
4. Reduce heat to low, add cumin and turmeric, and simmer for 25 to 30 minutes or until rice is tender and all the liquid has been absorbed.
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