Directions

1. 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.
2. 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.