Total Time
Prep 5 mins
Cook 25 mins

This was published in Real Simple magazine, September 06. I haven't tried it yet, but it sounds like a great, quick alternative to plain rice. ZWT 3: US (southern us) and Mexican/SW/Tex-Mex (salsa)

Ingredients Nutrition


  1. In a saucepan, bring salsa, salt, and water to a boil.
  2. Add rice and stir.
  3. Cover and reduce heat to medium-low.
  4. Simmer until the liquid is absorbed and rice is tender, about 15 minutes.
  5. Remove from heat and let stand, covered, for 7 to 10 minutes.
  6. Fluff with fork before serving.


Most Helpful

Tweaked it a bit: 1 3/4 c. chicken broth, 3/4 c. hot salsa, pinch of salt, T butter, 1 c. long grain rice. Bring all but rice to boil, then add rice and simmer for 15 minutes. Place in casserole dish, sprinkle with Mexican Cheese, cover, place in oven at 250* to keep warm and melt cheese while preparing the rest of the meal.

cmeadors6158 March 26, 2011

This was good and easy. I took some suggestions and used about 1 cup of salsa. I also used a vegetable bouillon cube (1/2 of a Knorr cube) and a cube of cilantro (also like a bouillon cube from Knorr). I cooked it in my rice cooker (my favorite kitchen appliance. I can't cook rice to save my life! Hail to the rice cooker! LOL) Thanks!

Chele D June 23, 2009

A nice, simple, complimenting sidedish for our chicken tacos. I would recommend increasing the amount of salsa to 3/4 - 1 cup, as it loses it's bite with cooking. Thank you.

~Bekah~ June 23, 2008

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