 Mexican Rice
Makes 8 servings
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Image © Publications International, Ltd.
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Mexican Rice
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Ingredients
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2
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tablespoons butter or margarine
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1
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cup long-grain white rice*
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1/2
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cup chopped onion
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2
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cloves garlic, finely chopped
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1
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jar (16 ounces) ORTEGA® Salsa-Thick & Chunky
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1-1/4
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cups water*
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3/4
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cup (1 large) peeled, shredded carrot
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1/2
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cup frozen peas, thawed (optional)
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*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.
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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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Tip
Serve this traditional side dish to complete any Mexican meal.
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© Ortega®, A Division of B&G Foods, Inc.
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Printed
from fbnr.com
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