Ortegas Mexican Rice Recipe

Ortegas Mexican Rice Recipe

  • 2 tablespoons butter or margarine
  • 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 peas, thawed
  1. 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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