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2 tablespoons butter or margarine 1 cup long-grain white rice * 1/2 cup chopped onion 2 clove garlic, finely chopped 1 3/4 cups (16-ounce jar) salsa 1 1/4 cups water * 3/4 cup (1 large) peeled, shredded carrot 1/2 cup frozen peas, thawed (optional) |
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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, 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.
*Note: For a quick-cook Mexican rice, use 4 cups instant rice instead of 1 cup long-grain white rice, and 2-1/2 cups water instead of 1-1/4 cups water. After salsa mixture comes to a boil, cook for length of time recommended on instant rice package.
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