Country Crock Recipes

Arroz A La Mexicana

Mexican Rice

Ingredients
- 1 medium white onion, sliced - 2 jalapeno peppers, halved lengthwise and seeded - 2 cloves garlic - 2 Tbsp. tomato paste - 2-1/2 cups water - 1/2 tsp. salt - 2 Tbsp. Shedd's Spread Country Crock® Spread - 1 cup uncooked converted rice - 1 cup frozen green green peas and carrots

Directions

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 Shedd's Spread 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.