Arroz A La Mexicana

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. Country Crock® Spread
• 1 cup uncooked converted rice
• 1 cup frozen green green peas and carrots

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.