Easy Mexican Salsa Rice Recipes

EASIEST SPANISH RICE RECIPE

Steps:

• Saute onion in oil over medium heat. Cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin.
• Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
• I double this recipe to make a lot of rice. You do the work once and have enough to last my family 2-3 meals.
• I let rice cool and then freeze in freezer bags, that way I only have to mess up the kitchen once for a few extra meals.

MEXICAN RICE

Steps:

• Easy and homemade, Mexican Rice is perfect as a side dish or entrée for your next meal, family gathering or Taco Tuesday party! Try out this recipe using our Minute® Instant White Rice. Step 1
• Heat oil in a medium saucepan over medium heat. Add pepper and onion and sauté until tender but not browned. Step 2
• Add corn, broth and salsa and bring to a boil. Step 3
• Stir in the rice and cover. Remove from heat. Let stand 5 minutes. Step 4
• Add the cheese and fluff with a fork. Recipe Tips This recipe is adaptable so try it with whatever you have on hand. Feel free to add fresh or canned, crushed tomatoes in place of the salsa. Or, if you're looking for more heat, add a hot salsa or maybe drizzle some Tabasco sauce on top. If you're an avocado lover, garnish the rice with guacamole or sliced avocado.

SALSA RICE

Steps:

• 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.

EASY SALSA RICE

Steps:

• In a medium saucepan heat oil over medium heat; add in onion, garlic and chili flakes, cook stirring for 3 minutes.
• Add in rice, water and salsa; stir and bring to a boil.
• Reduce heat to low, cover and simmer for about 20-22 minutes or until the rice is tender or is at desired doneness.
• Season with salt and black pepper if desired.

CHICKEN WITH RICE AND SALSA

Steps:

• heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
• remove onion mixture from pan and saute chicken pieces just to brown a little.
• add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
• add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.

PORK CHOPS WITH EASY MEXICAN RICE

Steps:

• Add 1 Tbsp olive oil to large skillet and heat on medium.
• Salt and pepper pork chops as desired. Brown pork chops (1-2 minutes per side) in hot oil then set aside. (Pork chops will not be fully cooked at this point.)
• Add remaining 1/2 Tbsp oil to skillet and sauté peppers and onions 1-2 minutes over medium heat. Add rice and continue sautéing until rice is slightly browned.
• Add remaining ingredients and stir. Place pork chops on top of rice and cover skillet. Bring rice mixture to a simmer and cook 15-20 minutes until rice is done and pork chops fully cooked.
• Sprinkle cheese on top and allow to melt.

EASY MEXICAN RICE

Steps:

• Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.)
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.
• Add the rest of the ingredients and bring to a rapid boil over high heat.
• Stir once and cover. Turn the heat down to almost low (a little less than medium low) and cook for 25 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.

BEST SPANISH RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.