This is an easy, quick side dish that goes perfectly with almost any Tex-Mex meal.
Serves 4
Prep. Time about 25 minutes
2 tablespoons Olive Oil
1/4 cup chopped Onion
2 tablespoons finely diced Carrot
1 clove Garlic -- minced
1/4 teaspoon salt
1/2 cup uncooked Long-grain Rice
1/4 cup Picante Sauce
3/4 cup Water
Saute onion, carrot, garlic and rice in oil in a medium saucepan for 4-5 minutes or until rice begins to turn golden and onion is soft, stirring frequently. Add picante sauce and water; bring to a boil. Lower heat; cover and simmer 20 minutes. Fluff with a fork and serve immediately.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved