Rice with Butter and Vegetables

A

• 1 can (1 pound) diced carrots
• 1 can (1

1. Drain cans of carrots and peas. Reserve carrots and peas. Measure drained liquid. Add enough water to measure 3 cups (4 cups for long grain rice). Pour into a caldero, or heavy kettle.
2. Add salt and butter included in A and bring rapidly to a boil.
3. Wash thoroughly and drain rice, add to caldero, mix, and cook <