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