Mexican-Style Brown Rice

In a large saucepan combine rice, onion, garlic, and oregano. Cook over medium-low 10 minutes or until onion is softened and rice is toasted. (There should be enough moisture from the onion and rinsed rice to prevent burning.) Stir in peas, carrot, tomato sauce, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until rice is tender and water is absorbed. Turn off heat; let stand, covered, 10 minutes. 2. Uncover pan. Stir in cilantro and season with salt. Use a fork to fluff the rice and combine ingredients.