- 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.
Reviews forSalsa Rice
"Didn't have enough converted rice to make my regular Spanish rice recipe, so I made this tonight. I added some diced onions to the water/salsa mixture, and sprinkled in some chili powder. I used instant brown rice and I think it could have cooked just a little longer. But all in all, a great, quick recipe. Perfect for a busy weeknight."
"This is a copycat recipe from Kraft's website. The only difference is there are no name brands in the recipe."
"We loved this rice! Made it for Taco Tuesday and it was a hit."
"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."
"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."