Prep 5 mins
Cook 30 mins
This is Mexican rice, which doesn't have a tomato base, like Spanish rice. It is mild and light-tasting. I originally (incorrectly) posted this with a copycat recipe with Chili's Margarita chicken. It made it seem as though this was a copycat recipe; however, this is my own rice recipe, and I make it as a side for all of my Tex-Mex recipes!
- 1 cup white rice
- 2 cups chicken broth
- 1⁄4 cup salsa
- cumin, to taste
- garlic salt, to taste
- 1 tablespoon vegetable oil
- Sauté the rice in the oil for a couple of minutes, until it starts to get lightly browned.
- Add broth, salsa, cumin, and garlic salt; bring to a boil, then cover and simmer for 20-25 minutes, or until done.
We love Mexican and simple to make is even better, so this recipe really appealed to me. We tried it and we loved it! This is one we will make again and again as a side to our many Mexican entrees!
Very good! I liked it so much better than the kind in the package (too salty!) Made this as a side to Creamy burrito casserole #33919 and it was perfect! I didn't have cumin, but it wasn't missed! Used medium salsa and a bit more than the 1/4 cup called for. Thanks!!!