Ortega's Mexican Rice Recipe

Ingredients
<br>- 2 tablespoons butter or margarine
<br>- 1 cup long grain white rice
<br>- 1/2 cup chopped onion
<br>- 2 cloves garlic, finely chopped
<br>- 1 (16 ounce) jar ORTEGA® Thick & Chunky Salsa
<br>- 1 1/4 cups water
<br>- 3/4 cup peeled, shredded carrot
<br>- 1/2 cup frozen peas, thawed
<br><p></p>Directions
<br>step 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.
<br>


Ingredients
- 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

Directions
step 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.

Mastodon Share