- 1-1/2 cups water
- 1-1/2 cups chunky salsa
- 2 cups uncooked instant rice
- 1 to 1-1/2 cups shredded Colby-Monterey Jack cheese
- In a saucepan, bring water and salsa to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese; cover and let stand for 30 seconds or until cheese is melted. Yield: 5 servings.
Originally published as Salsa Rice in Quick Cooking September/October 2002, p12
Reviews for Salsa Rice
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Reviewed May. 24, 2010
"fast easy and delicious. i make it all the time since i found this recipe!"
Reviewed Mar. 30, 2010
"Very tasty. I used tex-mex cheese (blend with pepper jack cheese) for extra spice and a peach salsa."