Rice Medley

Ingredients

• 1 17 oz can peas and tiny onions drained save juice
• 1 12 c uncooked instant rice
• 1 tsp salt
• 1 small carrot shredded about 3 Tbsp
• 1 tsp butter

Directions

1. Add enough water to reserved vegetable liquid to measure 1 12 cups
2. Pour into 2-quart saucepan
3. Heat to boiling
4. Stir in peas rice butter salt and carrot
5. Heat to boiling Remove from heat
6. Cover and let stand until liquid is absorbed and rice is tender about 10 minutes