Salsa Rice Recipe
- 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
- 1. 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.
1 cup (prepared with 1 cup reduced-fat cheese) equals 232 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 506 mg sodium, 35 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
Reviews for Salsa Rice
"This is such an easy recipe. I made this tonight as a side for our tacos. The only thing I'd like to point out is that mine came out very thick/heavy. It says it makes 5 servings but I think it's more than that just because you can't eat a lot of it. I also used a salsa verde that wasn't very chunky and it still came out great."
"Excellent recipe as is. It can be made spicier by using a hot salsa or adding Red Hot to taste if you like hotter."
"fast easy and delicious. i make it all the time since i found this recipe!"
"Very tasty. I used tex-mex cheese (blend with pepper jack cheese) for extra spice and a peach salsa."