Total TimePrep/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.
Nutrition Facts1/2 cup: 102 calories, 0 fat (0 saturated fat), 0 cholesterol, 272mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.
Sep 8, 2015
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.
Feb 24, 2015
Simple & good
Jan 8, 2015
My family didn't like this. Not much flavor.
Mar 13, 2014
Was good & so, so simple. I used medium chunky salsa. Will try hot next time. Thanks!
Jun 4, 2013
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.
May 10, 2013
Made for a Mexican carry-in at work. It was really easy and delicious.
Nov 17, 2011
Quick & easy side to go with tacos or enchiladas!
Feb 1, 2011
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.
Dec 24, 2010
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.
Sep 17, 2009
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!
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