Mexican Rice With Carrot/peas

Ingredients

16 ml olive oil
60 gr onion
45 gr carrot
2 garlic
90 gr long rice
120 ml water
120 gr picante
190 gr tomatoes
100 gr green peas

Instructions

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 half 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",