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Mexican Rice

 Mexican Rice
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
6-8 ServingsPrep/Total Time: 15 min.


  • 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.
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.