In a skillet or saucepan, saute peppers and onion in butter for 3 minutes. Stir in the rice, soup mix picante or salsa, cumin, garlic, salt and water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Garnish with sour cream, if desired. Yield; 6-8 servings. Mc formatting by bobbi744@sojourn. Com
