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Salsa Rice

It's a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It's a delicious way to round out burritos or tacos when the clock is ticking. —Molly Ingle, Canton, North Carolina
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    5 servings


  • 1-1/2 cups water
  • 1-1/2 cups chunky salsa
  • 2 cups uncooked instant rice
  • 1 to 1-1/2 cups shredded Colby-Monterey Jack cheese


  • In a saucepan, bring water and salsa to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese; cover and let stand for 30 seconds or until cheese is melted.
Nutrition Facts
1 each: 232 calories, 4g fat (3g saturated fat), 12mg cholesterol, 506mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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Average Rating:
  • robbrd
    Aug 27, 2020

    Loved the ease of this. I need a little something extra for a side and this fit the bill.

  • justmbeth
    Jan 7, 2019

    When a quick rice side dish is needed, this is perfect, especially for Tex Mex night.

  • Anonymous
    Oct 3, 2018

    I followed Patti advice, but added my own twist. Patti stated "I added a pound of cooked and drained ground beef and a small can of corn to make a complete meal. Tasty and so easy." My twist was at the 5 minute mark, I added the cheese to only half the recipe and place the other half in a separate container to be refrigerated. I used the refrigerated half for Salsa Rice Soup, but adding it to chicken broth and topping it with either the Colby-Monterey Jack cheese or Cheddar cheese after it has sufficiently cooled. This gives me two different meals from the same recipe. It helps to prevent leftover boredom. I am cooking for one.

  • TNbluffbaker
    Jul 28, 2018

    Good flavor, but not a big fan of instant rice. Need to tinker with the recipe and see if I can make it with regular rice.

  • wintermom9597
    May 7, 2018

    Didn't have enough converted rice to make my regular Spanish rice recipe, so I made this tonight. I added some diced onions to the water/salsa mixture, and sprinkled in some chili powder. I used instant brown rice and I think it could have cooked just a little longer. But all in all, a great, QUICK recipe. Perfect for a busy weeknight.

  • Patti
    Mar 12, 2018

    I added a pound of cooked and drained ground beef and a small can of corn to make a complete meal. Tasty and so easy.

  • Debbie
    Jul 26, 2017

    This is a copycat recipe from Kraft's website. The only difference is there are no name brands in the recipe.

  • chickluvs2cook
    May 31, 2017

    We loved this rice! Made it for Taco Tuesday and it was a hit.

  • PrplMonky5
    Apr 1, 2015

    This is such an easy recipe. I made this tonight as a side for our tacos. The only thing I'd like to point out is that mine came out very thick/heavy. It says it makes 5 servings but I think it's more than that just because you can't eat a lot of it. I also used a salsa verde that wasn't very chunky and it still came out great.

  • AAspedon
    Jan 10, 2013

    No comment left