|Canned pea and onions||17 Ounce, drained reserve liquid|
|Uncooked instant rice||1 1⁄2 Cup (24 tbs)|
|Carrot||1 Small, shredded|
Add enough water to reserved liquid to measure 1 1/2 cups; pour into 2 quart saucepan.
Heat to boiling.
Stir in peas, rice, butter, salt and shredded carrot; heat to boiling.
Remove from heat.
Cover tightly; let stand until liquid is absorbed and rice is tender, about 10 minutes.