Ingredients
- 2 garlic (cloves)
- 190 gr tomatoes
- 120 ml water
- 120 gr picante
- 100 gr green peas
- 90 gr long rice (grain)
- 60 gr onion
- 45 gr carrot
- 16 ml olive oil
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",
