This mexican rice will turn out perfectly each time! Fluffy, flavorful, and a great side to any Mexican dish. Only a few simple ingredients + seasonings is all you need. Bonus, no chopping required!
I’ve been making this version of Mexican rice for several years now. I gave my sister the recipe and they love it too. She will text me and say “why is that rice not on your blog?!?” So, here it is ð
I’m kind of picky about my rice. It has to be fluffy, on the drier side, tons of flavor, not spicy, and it needs to be easy with no chopping required. Chopping means extra dishes and no one wants that.
The fact that there is no chopping required for this rice is my favorite part! No need to pull out another cutting board and knife, and take the extra time to chop up the onion, pepper, garlic, jalapeno and all that other stuff that the other Mexican rice recipes call for.
This one is so easy to make and makes the perfect side dish for tacos, enchiladas, or use it for a taco salad, nachos, or in these turkey taco burrito bowl recipe that’s on the blog.
All you need are simple ingredients that I am sure most of us always have on hand. The surprising ingredient is salsa. It gives so much flavor to this rice and makes it so fast to prepare. I normally make my homemade salsa and use it in this recipe, but I have used the jarred salsa several times too and it’s really good too. If you want, change up the salsa to different varieties. There are so many and you could make this Mexican rice a bit different each time!
This mexican rice will turn out perfectly each time! Fluffy, flavorful, and a great side to any Mexican dish. Only a few simple ingredients + seasonings is all you need. Bonus, no chopping required!
Save Recipe4.8 based on 5 review(s)
Ingredients
- 1 cup uncooked long-grain rice
- 1 can (14.5 oz) chicken broth
- 1 tablespoon butter
- 1/2 cup salsa
- 1 teaspoon garlic salt
- 1/2 teaspoon cumin
Instructions
- Combine all ingredients into a saucepan or skillet and stir together. Bring to a boil over medium high heat. Once boiling, cover with a lid and reduce heat to low. Simmer for 25 minutes.
- Remove from heat and let rice stand, with lid on, for 5-10 minutes. Fluff with a fork and serve.
Notes
I like to use either long-grain rice or basmati rice for this recipe.
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