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Mexican Rice

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H, C, D, P
MineralsFluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter or margarine

  2. 1 cup long-grain white rice

  3. 1/2 cup chopped onion

  4. 2 cloves garlic, finely chopped

  5. 1 (16-ounce) jar thick and chunky salsa

  6. 1 1/4 cups water

  7. 1 large carrot, peeled and shredded

  8. 1/2 cup frozen peas, thawed

Instructions Jump to Ingredients ↑

  1. 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.

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