Mexican Rice In Salsa
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Thick chunky salsa||16 Ounce (1 1/2 Cups / 1 Jar, Medium / Mild)|
|Water||1 1⁄4 Cup (20 tbs)|
|Shredded carrot||3⁄4 Cup (12 tbs) (1 Large Size)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Long grain white rice||1 Cup (16 tbs)|
MELT butter in large saucepan over medium heat.
Add onion and garlic; cook for 2 to 3 minutes or until tender.
Stir in salsa, water, carrot and peas.
Bring to a boil; stir in rice.
Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
Garnish with jalapeno slices.