Rice Medley - cooking recipe

Ingredients

1 (17 oz.) can peas and tiny onions, drained (save juice)
1 1/2 c. uncooked instant rice
1 tsp. salt
1 small carrot, shredded (about 3 Tbsp.)
1 tsp. butter

Preparation

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