Total Time
Prep 15 mins
Cook 35 mins

Ingredients Nutrition


  1. Melt butter in large saucepan over medium heat.
  2. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden.
  3. Stir in salsa, water, cumin, carrot and peas; bring to a boil.
  4. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.


Most Helpful

This is very good but I think Spanish Rice would be a better name for it. It's not at all like the rice one would get in a Mexican restaurant. I added 1 clove of garlic because the recipe didn't say how much and it was fine. I also used 1/2 tsp. of cumin. Thanks for sharing.

CJAY November 16, 2011

Very tasty! I ate this with Southwest chicken that's here on the zaar and they went together so good! Curious though, I noticed in direction #2 it says something about garlic but I didn't see it in the ingredient list...was it supposed to be added?

hojo January 22, 2007

And our daughter thought she only liked the "boxed" stuff! I'll be making this recipe from now on. I used Pace Thick and Chunky medium Salsa and added a little Mexican Cheese Mixture on each serving. Delish! Thanks for posting!

Chef PotPie March 22, 2006

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