*For a quick-cook Mexican Rice, use 4 cups instant rice instead of 1 cup long-grain white rice, and 2-1/2 cups water instead of 1-1/4 cups water. After salsa mixture comes to a boil, cook for a length of time recommended on instant rice package.
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.
Tip
Serve this traditional side dish to complete any Mexican meal.
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