- 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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"Was good & so, so simple. I used medium chunky salsa. Will try hot next time. Thanks!"
"This was about the same meal as chewing on frozen cat seamen and ingesting ass pebbles from my children"
"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!"