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, 0 fat (0 saturated fat), 0 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."
"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!"