Total TimePrep/Total Time: 15 min.
- 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.
Nutrition Facts1 each: 232 calories, 4g fat (3g saturated fat), 12mg cholesterol, 506mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
Jul 28, 2018
Good flavor, but not a big fan of instant rice. Need to tinker with the recipe and see if I can make it with regular rice.
May 7, 2018
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.
Mar 12, 2018
I added a pound of cooked and drained ground beef and a small can of corn to make a complete meal. Tasty and so easy.
Jul 26, 2017
This is a copycat recipe from Kraft's website. The only difference is there are no name brands in the recipe.
May 31, 2017
We loved this rice! Made it for Taco Tuesday and it was a hit.
Apr 1, 2015
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.
May 24, 2010
fast easy and delicious. i make it all the time since i found this recipe!
Mar 30, 2010
Very tasty. I used tex-mex cheese (blend with pepper jack cheese) for extra spice and a peach salsa.
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