Mexican Rice with Carrot/peas

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Title: Mexican Rice with Carrot/peas
Categories: Mexican, Side dish, D/g
Yield: 6 servings


1 tb Olive oil 1/2 c Onion; chopped 1/4 c Carrot; diced (1/4 inch) 2
Garlic cloves; minced 3/4 c Long grain rice 1/2 c Water 1/2 c Picante
or taco sauce 10 oz Can diced tomatoes/chilies* 1/2 c Green peas 1/2
c Diced cooked ham (optional)

*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 1/2 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

=3D=3D Courtesy of Dale & Gail Shipp, Columbia Md. =3D=3D

From: The Fresh Seafood Cookbook, C. Go

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