Mexican Rice
Category: Mexican, Peas, Rice & Grains
Yield: 8 servings
2 tbsp butter or margarine
1 cup long-grain white rice
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 16-oz. jar ORTEGA® Salsa - Thick & Chunky (Medium)
1 1/4 cups water
1 large carrot, peeled and shredded
1/2 cup frozen peas, thawed (optional)

Procedures
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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