MILLER'S MEXICAN RICE

Ingredients

• 3 ounces shredded carrots
• 2 ounces peas
• 1 medium sweet onion, finely chopped
• 2 ounces red bell peppers, finely chopped
• 2 ounces green bell peppers, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter or margarine
• 6 ounces fresh and chunky salsa (as mild or spicy as you want)
• 1/4 teaspoon cumin
• 1 dash turmeric
• 6 ounces water
• 6 ounces long grain rice

Directions

4 servings

1. Cook carrot, peas, onion, peppers 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 and heat to a boil.
3. Stir in the rice and re-heat to a boil.
4. Reduce heat to low, add cumin and turmeric, and simmer for 25 to 30 minutes or until rice is tender and all the liquid has been absorbed.

Submitted 6/13/05.
Source: Miller
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
MILLER'S MEXICAN RICE