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
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.
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
