Mexican Rice with Carrot/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.