Ortega's Mexican Rice

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2  tablespoons unsalted butter or 2  tablespoons margarine
• 1  cup long grain white rice
• 1⁄2 cup  chopped onion
• 1 (16 ounce) jar thick & chunky salsa
• 6  fluid ounces water
• 3⁄4 cup  peeled shredded carrot
• 1⁄2 cup  frozen peas, thawed
•  cumin, to taste (optional)

Directions

1. Melt butter in large saucepan over medium heat.
2. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden.
3. Stir in salsa, water, cumin, carrot and peas; bring to a boil.
4. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.