Ingredients:
3 ounces shredded carrots
2 ounces peas
1 medium sweet onions, 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:
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.
Stir in salsa and water and heat to a boil.
Stir in the rice and re-heat to a boil.
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.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.