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 calories
carbohydrate: 46.4 g
cholesterol: : -
fat: 0.8 g
fiber: 3.3 g
protein: 5.9 g
saturatedFat: 0.2 g
servingSize: -
sodium: 387.2 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

Recipe Yield

4 servings

Recipe Note

Our recipe for Arroz a la Mexicana lets you make authentic Mexican rice at home. We purée the onion, jalapeno, and garlic, so the flavor gets infused into the rice. Sauteing the rice in Country Crock® before simmering helps it cook up separate and fluffy and gives this dish a flavor boost.

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