1. 1 onion, chopped
2. 2 jalapeno peppers, chopped and seeded
3. 2 garlic cloves, chopped
4. 2 tablespoons low-sodium tomato paste
5. 2 1/2 cups water
6. 2 tablespoons buttery spread
7. 1 cup uncooked rice
8. 1/2 cup canned green peas, low-sodium, drained and rinsed
9. 1/2 cup canned carrots, low-sodium, drained and rinsed

1. In a bowl, mix onion, peppers, garlic, tomato paste and 1/4 cup water; set aside.
2. In a skillet over medium heat, melt buttery spread and cook rice.  Stir and cook until rice is golden.
3. Stir in remaining water, peas, carrots and onion mixture.  Bring to a boil over high heat.
4. Reduce heat to low, cover and cook for 20 minutes or until rice is tender. 

Calories: 230
Fat: 2.5 g
Cholesterol: 0 mg
Sodium: 200 mg
Carbohydrate: 47 g
Dietary fiber: 3 g
Protein: 5 g