Recipe - Mexican Rice With Carrotpeas

1 tablespoon Olive oil
One half cup Onion, chopped
One fourth cup Carrot, minced
2 Garlic cloves, minced
Three fourths cup Long grain rice
One half cup Water
One half cup Picante or taco sauce
10 ounce Can tomatoes/chilis, minced
One half cup 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 One half cup water, picante sauce and the can of minced
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip