Arroz a la Mexicana

This easy recipe for arroz a la Mexicana lets you make authentic Mexican rice at home. Pureed onion, jalapeno, and garlic get infused into the rice and vegetables.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 215 Calories

Ingredients

• 2 cloves garlic
• salt and ground black pepper to taste
• 2 tablespoons tomato paste
• 1 cup frozen peas and carrots
• 2 tablespoons Country Crock® Spread
• 1 medium white onion
• 2 medium jalapeno peppers, halved lengthwise and seeded
• 1 cup uncooked parboiled (converted) rice
• 0.5 teaspoon salt

Recipe Instructions

Step 1

In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.

Step 2

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.