Easy Mexican Rice

Easy Mexican Rice uses simple ingredients like canned chicken broth, prepared salsa, and there is no chopping needed! Fluffy, flavorful Mexican rice that is so easy to make in one pot.

Course Side Dish

Keyword easy mexican rice, mexican rice with salsa

Prep Time 1

Cook Time 25

Servings side dish servings

Calories 148kcal

Author Jessica

Ingredients

1 can (14.75 oz) low-sodium chicken broth
1 cup long grain white rice (uncooked, dry)
1/2 cup salsa
1 tablespoon butter (I use salted)
1 teaspoon garlic salt
½ teaspoon cumin

Instructions

In a saucepan, over medium-high heat, combine all ingredients and bring to a boil. Stir occasionally to help the butter melt.
Once boiling, cover with lid, and reduce heat to low. Let cook for 25 minutes.
* It's important to not open the lid for any reason during the cook time and the resting time.
Remove from heat and let rice stand, with lid on, for 10 minutes. Fluff with a fork and serve.

Notes

I have successfully used basmati rice in this recipe as well. Any white, long grain rice will work. But for the most part I usually always use regular long grain white rice.

If you want some heat then use a hot salsa and/or add some chili powder or cayenne pepper.

I have never made this recipe with brown rice. Brown rice needs a longer cook time and has a higher water to rice ratio than white rice. You can experiment on your own as I have never used it so I have no tips for it.

And because I know I will get comments saying that this Mexican rice is not authentic. I know it's not. It's not meant to be. It's meant to be an easy, family friendly Mexican rice recipe that any cook can make in their own home.

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