This recipe is a zippy, flavorful south-of-the-border side dish. My family always requests this rice when I'm making a Mexican dinner.—Pattie Hess, Grabill, Indiana
In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed. Fluff with a fork.
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Howard
Mar 11, 2020
No comment left
lyngoo
Sep 8, 2015
This is so easy, and it's the best recipe for Mexican Rice that I've ever tried. I have used a number of different recipes, but this will be my "go to" recipe now.
mkaskela
Feb 24, 2015
Simple & good
xlsalbums
Jan 8, 2015
My family didn't like this. Not much flavor.
nurseamy99
Mar 13, 2014
Was good & so, so simple. I used medium chunky salsa. Will try hot next time. Thanks!
Janpan7
Jun 15, 2013
No comment left
auseakret
Jun 5, 2013
No comment left
carlyhol
Jun 4, 2013
I thought this recipe was very good for being so simple. I did add some chopped yellow pepper and onion because I had it on hand, but I think it would have been good without that too.
grjen
May 10, 2013
Made for a Mexican carry-in at work. It was really easy and delicious.
Reviews
No comment left
This is so easy, and it's the best recipe for Mexican Rice that I've ever tried. I have used a number of different recipes, but this will be my "go to" recipe now.
Simple & good
My family didn't like this. Not much flavor.
Was good & so, so simple. I used medium chunky salsa. Will try hot next time. Thanks!
No comment left
No comment left
I thought this recipe was very good for being so simple. I did add some chopped yellow pepper and onion because I had it on hand, but I think it would have been good without that too.
Made for a Mexican carry-in at work. It was really easy and delicious.
No comment left