MEXICAN ARROZ CON RAJAS

Mexican Rice With Roasted Poblanos

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SERVES 4

PREP TIME: 25 Minute(s)

COOK TIME: 30 Minute(s)

INGREDIENTS

4 Tbsp. Country Crock® Spread
1/2 medium onion, chopped
2 poblano peppers, roasted, skinned, seeded and cut into thin strips
1 can (11 oz.) whole kernel corn, drained
1/2 tsp. garlic salt
1 cup regular or converted rice
2-1/4 cups water or chicken broth
1 package (1 oz.) Mexican rice seasoning mix

PREPARATION

Melt 2 tablespoons Spread in 4-quart saucepot over medium-high heat and cook onion, stirring frequently, 4 minutes or until onion is tender. Stir in peppers, corn and garlic salt and cook 2 minutes or until heated through. Remove onion mixture; set aside.
Melt remaining 2 tablespoons Spread in same saucepot and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water and Mexican rice seasoning mix. Return onion mixture to saucepot and 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.

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