Mexican Rice Recipe
Mexican Rice Recipe photo by Taste of Home

Mexican Rice Recipe

Publisher Photo
This recipe is a zippy, flavorful south-of-the-border side dish. My family always requests this rice when I'm making a Mexican dinner.—Pattie Hess, Grabill, Indiana
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6-8 servings

Ingredients

  • 1-1/2 cups water
  • 1 cup salsa
  • 2 chicken bouillon cubes
  • 2 cups uncooked instant rice

Nutritional Facts

1/2 cup (prepared with reduced-sodium bouillon) equals 102 calories, trace fat (trace saturated fat), trace cholesterol, 272 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Directions

  1. 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.
Originally published as Mexican Rice in Taste of Home April/May 1996, p11

Nutritional Facts

1/2 cup (prepared with reduced-sodium bouillon) equals 102 calories, trace fat (trace saturated fat), trace cholesterol, 272 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Reviews for Mexican Rice

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 13, 2014

"Was good & so, so simple. I used medium chunky salsa. Will try hot next time. Thanks!"

MY REVIEW
Reviewed Jun. 4, 2013

"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."

MY REVIEW
Reviewed May. 10, 2013

"Made for a Mexican carry-in at work. It was really easy and delicious."

MY REVIEW
Reviewed Nov. 17, 2011

"Quick & easy side to go with tacos or enchiladas!"

MY REVIEW
Reviewed Feb. 1, 2011

"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."

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