- 1-1/2 cups water
- 1 cup salsa
- 2 chicken bouillon cubes
- 2 cups uncooked instant rice
- In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed. Fluff with a fork. Yield: 6-8 servings.
Reviews for Mexican Rice
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"Simple & good"
"My family didn't like this. Not much flavor."
"Was good & so, so simple. I used medium chunky salsa. Will try hot next time. Thanks!"
"I thought this recipe was very good for being so simple. I did add some chopped yellow pepper and onion because I had it on hand, but I think it would have been good without that too."
"Made for a Mexican carry-in at work. It was really easy and delicious."