- 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
"This is so easy, and it's the best recipe for Mexican Rice that I've ever tried. I have used a number of different recipes, but this will be my "go to" recipe now."
"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."