Mexican Rice Recipe
- 1-1/2 cups water
- 1 cup salsa
- 2 chicken bouillon cubes
- 2 cups uncooked instant rice
- 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.
1/2 cup: 102 calories, trace fat (trace saturated fat), trace cholesterol, 272mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 2g protein Diabetic Exchanges:1 starch
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."
"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."
"Very simple and good too. Spice it up with hot salsa or keep it mild. We make this whenever we have a Mexican style dinner."
"Most bouillon cubes contain MSG, which I am allergic to. Substituting MSG FREE chicken broth for the water and bouillon cubes resulted in a fabulous dish as well!"