Ortega's Mexican Rice

• unsalted butter or margarine↗2 tablespoons
• long grain white rice↗1 cup
• chopped onion1⁄2 cup
• jar thick & chunky salsa1 ounce
• water↗6 fluid ounces
• peeled shredded carrot3⁄4 cup
• frozen peas↗1⁄2 cup

  thawed

• cumin↗

  to taste (optional)

Step-by-step instructions

1. 1

   Melt butter in large saucepan over medium heat.

2. 2

   Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden.

3. 3

   Stir in salsa, water, cumin, carrot and peas; bring to a boil.

4. 4

   Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.