Mexican rice with carrot/peas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | cup | Onion; chopped |
| ¼ | cup | Carrot; diced (1/4 inch) |
| 2 | Garlic cloves; minced | |
| ¾ | cup | Long grain rice |
| ½ | cup | Water |
| ½ | cup | Picante or taco sauce |
| 10 | ounces | Can diced tomatoes/chilis* |
| ½ | cup | Green peas |
| ½ | cup | Diced cooked ham (optional) |
Directions
*Rotel brand or ChiChi brand
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 ½ 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. Stir in ham if used.
Source: ChiChi Cookbook
Submitted By GAIL SHIPP On 12-15-94
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