Arroz a la Mexicana recipe
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Ingredients
- 1 medium white onion 2 medium jalapeno peppers, halved lengthwise and seeded 2 cloves garlic 2 tablespoons tomato paste ½ teaspoon salt 2 tablespoons Country Crock® Spread 1 cup uncooked parboiled (converted) rice 1 cup frozen peas and carrots Salt and ground black pepper to taste
Nutrition Info
- 214.8 caloriescarbohydrate: 46.4 gcholesterol: : -fat: 0.8 gfiber: 3.3 gprotein: 5.9 gsaturatedFat: 0.2 gservingSize: -sodium: 387.2 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Arroz a la Mexicana
Directions
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In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth, set aside.
In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.