Mexican Rice with Carrot/Peas

Yields:	6 servings
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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 1/2 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.

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Reviewed by land