Mexican Rice with Carrot/Peas
Yield
6 servingsPrep
20 minCook
25 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
carrots
diced |
|
| 2 | each |
garlic cloves
minced |
|
| ¾ | cup |
long grain rice
|
|
| ½ | cup |
water
|
|
| ½ | cup |
taco sauce
|
* |
| 10 | ounce |
tomatoes, canned
with chilis |
|
| ½ | cup |
green peas
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
carrots
diced |
|
| 2 | each |
garlic cloves
minced |
|
| 177 | ml |
long grain rice
|
|
| 118 | ml |
water
|
|
| 118 | ml |
taco sauce
|
* |
| 289 | ml/g |
tomatoes, canned
with chilis |
|
| 118 | ml |
green peas
|
|
Directions
In medium saucepan, heat oil over medium high heat until hot.
Sauté 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.
