Miller's Mexican Rice

• 3 ounces shredded carrots
• 2 ounces peas
• 1 medium sweet onion, 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)
• 14 teaspoon cumin
• 1 dash turmeric
• 6 ounces water
• 6 ounces long grain rice

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.

carrots, peas, sweet onion, red bell peppers, green bell peppers, garlic, unsalted butter, chunky salsa, cumin, turmeric, water, long grain rice

Taken from www.food.com/recipe/millers-mexican-rice-18412 (may not work)