• 3 ounces shredded carrots
  • 2 ounces peas
  • 1 medium sweet onions, finely chopped
  • 2 ounces red bell peppers, finely chopped
  • 2 ounces green bell peppers, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter or 1 tablespoon margarine
  • 6 ounces fresh and chunky salsa ( as mild or spicy as you want)
  • 1/4 teaspoon cumin
  • 1 dash turmeric
  • 6 ounces water
  • 6 ounces long grain rice

Directions

  1. Cook carrot, peas, onion, peppers and garlic in margarine or butter in medium saucepan over medium-high heat for 5 minutes or until onion is tender.
  2. Stir in salsa and water and heat to a boil.
  3. Stir in the rice and re-heat to a boil.
  4. Reduce heat to low, add cumin and turmeric, and simmer for 25 to 30 minutes or until rice is tender and all the liquid has been absorbed.
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