| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Side dish, Mexican, Rice, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Onion, chopped |
| 1/4 |
c |
Carrot, diced |
| 2 |
|
Garlic cloves, minced |
| 3/4 |
c |
Long grain rice |
| 1/2 |
c |
Water |
| 1/2 |
c |
Picante or taco sauce |
| 10 |
oz |
Can tomatoes/chilis, diced |
| 1/2 |
c |
Green peas |
INSTRUCTIONS
In medium saucepan, heat oil over medium high heat until hot. Saute
onion, carrot and garlic three minutes. Add rice; cook and stir one
minute. Stir in 1/2 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.
"ChiChi Cookbook", Posted by Dale Shipp
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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