Mexican Rice with Carrot/Peas

1 tb Olive oil

1/2 c Onion, chopped

1/4 c Carrot, diced

2 ea Garlic cloves, minced

3/4 c Long grain rice

1/2 c Water

1/2 c Picante or taco sauce

10 oz Can tomatoes/chilis, diced

1/2 c Green peas

In medium saucepan, heat oil over medium high heat until hot. Saute onion, carrot and garlic three minutes. Add rice; cook and stir one minute. Stir in 1/2 cup water, picante sauce and the can of diced tomatoes with green chilies. Cover; reduce heat to low. Simmer 20 to 25 minutes or until all liquid is absorbed and rice is tender. Let stand covered five minutes. Stir in peas. "ChiChi Cookbook", Posted by Dale Shipp