 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Ingredients:
2 tablespoons unsalted butter or 2 tablespoons margarine |
1 cup long grain white rice |
1/2 cup chopped onion |
1 (16 ounce) jar thick & chunky salsa |
6 fluid ounces water |
3/4 cup peeled shredded carrot |
1/2 cup frozen peas, thawed |
cumin, to taste (optional) |
Directions:
1. Melt butter in large saucepan over medium heat.
2. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden.
3. Stir in salsa, water, cumin, carrot and peas; bring to a boil.
4. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
|
|