Ingredients
4
4 servings
- •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
Instructions
- 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 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.
Nutritional Facts
Per 4 servings
- Calories: 215
- Carbohydrate: 46g
- Fat: 1g
- Fiber: 3g
- Protein: 6g
- Sugar: 3g
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