Belinda's Mexican Rice
"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!"
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 cup white rice
- 2 cups chicken broth
- 1⁄4 cup salsa
- cumin, to taste
- garlic salt, to taste
- 1 tablespoon vegetable oil
directions
- 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.
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Reviews
-
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!!!
RECIPE SUBMITTED BY
I'm a retired teacher, now, whose children have grown up, and abandoned me! ? Rather than cooking huge portions, I'm on the hunt for cooking-for-one ideas, or meals that can be tweaked, to make eating leftovers more varied and exciting. I have a pressure cooker, which I love, and I've been making yogurt, eggs, ribs, etc, in that. I still love to cook, and read (and, pin) recipes; but, my focus has changed, from when I first joined this site, in 2007.
