- 1-1/2 cups water
- 1 cup salsa
- 2 chicken bouillon cubes
- 2 cups uncooked Minute® White 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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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.
Quick & easy side to go with tacos or enchiladas!
I made this with chicken broth too instead and it was great. I paired it with the zesty corn and beans recipe which calls for rice to put the corn and beans ontop of it. They went together perfect. It was a great side for the Nacho Pie. My family and company thought it was great.