1 (12 oz.) can peas and onions, drained (reserve liquid)
1 1/2 c. uncooked instant rice
1 tsp. butter
1/2 tsp. salt
1 sm. carrot, shredded (about 3 tbsp.)

Add enough water to reserved liquid to measure 1 1/2 cups. Pour into 2 quart saucepan. Heat to boiling. Stir in peas, rice, butter, salt and carrots. Heat to boiling. Remove from heat. Cover and let stand until liquid is absorbed and rice is tender, about 10 minutes. 4 to 6 servings.