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Mexican Rice

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings


  • 1-1/2 cups water
  • 1 cup salsa
  • 2 chicken bouillon cubes
  • 2 cups uncooked instant rice


  • 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.
Nutrition Facts
1/2 cup: 102 calories, 0 fat (0 saturated fat), 0 cholesterol, 272mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

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Average Rating:
  • 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.

  • bsdavey
    Dec 23, 2012

    No comment left