- 2 tablespoons butter
- 1 cup long-grain white rice
- 1/2 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa
- 1 1/4 cups water
- 3/4 cup peeled, shredded carrot
- 1/2 cup frozen green peas
- 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.
- NOTE: 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 length of time recommended on instant rice package.