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Mexican Rice With Carrot And Peas


  • 1 Tbs olive oil
  • ½ c onion, chopped
  • ¼ c carrot, diced
  • 2 garlic cloves, minced
  • ¾ c long grain rice
  • ½ c water
  • ½ c picante or taco sauce
  • 10 oz can tomatoes/chilis, diced
  • ½ c green peas


  1. In medium saucepan, heat oil over medium high heat until hot. Saute onion, carrot and garlic for 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.

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