1 1/2 c. rice
1 garlic clove, minced
2 3/4 c. chicken broth, heated
1 sm. carrot, peeled & finely diced
1/2 c. chopped onion
2 tbsp. vegetable oil
1/3 c. Pace picante sauce

In large saucepan over low heat, cook rice, onion and garlic in oil until rice is lightly browned, stirring frequently. Stir in hot chicken broth, picante and carrot. Cover and simmer about 20 minutes, until all liquid is absorbed. Makes 6 servings.