1 cup white rice
1-1/2 cup chicken or veggie stock (use water if you have to, but try not to skip this)
1 cup Pace Picante Salsa
1 carrot – small diced
1/4 sweet onion – medium diced
3 cloves garlic – minced
1/2 tsp cumin
Olive oil

In a medium sized pot, heat enough olive oil to coat the bottom.
Saute the carrots and onions (medium heat). About 5 minutes.
Rinse the rice in a strainer until the water runs clear. Shake out as much water as you can.
Add the garlic and saute for approximately 1 minute (until you start to smell the garlic).
Add rice to the pot and toast the rice. About 2 minutes over high heat.
Add the stock/water, salsa and cumin. Mix it all up.
Place a lid on the pot and heat until boiling.
Reduce the heat to low and simmer for 20 minutes, or until the liquid is all absorbed.
Kill the heat and let it rest for about 5 minutes.
Remove the lid, and gently fluff the rice before serving.


Optional:
You can small dice a jalapeno and add it with the onion and carrots to bring some heat.