3/4 cup shredded carrot
1/2 cup frozen peas, thawed
1/2 cup chopped onion
2 cloves garlic, minced
2 Tbsp. margarine or butter
1 jar (12 oz.) thick and chunky salsa
1 cup water
1 cup regular long-grain rice
Total time: 45 min
1. Cook carrot, peas, onion and garlic in margarine or butter in medium saucepan over medium-high heat for 5 minutes or until onion is tender.
2. Stir in salsa and water. Heat to a boil; stir in rice. Cover; re-heat to a boil.
3. Reduce heat to low; simmer for 25 to 30 minutes or until liquid is absorbed and rice is tender.