Red Rice (Salsa Rice)

Tweaked it a bit: 1 3/4 c. chicken broth, 3/4 c. hot salsa, pinch of salt, T butter, 1 c. long grain rice. Bring all but rice to boil, then add rice and simmer for 15 minutes. Place in casserole dish, sprinkle with Mexican Cheese, cover, place in oven at 250* to keep warm and melt cheese while preparing the rest of the meal.

This was good and easy. I took some suggestions and used about 1 cup of salsa. I also used a vegetable bouillon cube (1/2 of a Knorr cube) and a cube of cilantro (also like a bouillon cube from Knorr). I cooked it in my rice cooker (my favorite kitchen appliance. I can't cook rice to save my life! Hail to the rice cooker! LOL) Thanks!

A nice, simple, complimenting sidedish for our chicken tacos. I would recommend increasing the amount of salsa to 3/4 - 1 cup, as it loses it's bite with cooking. Thank you.

This gets 5 starts with my few easy changes/additions. I've been preparing Mexican rice this way for years. The exceptions include sauteeing the rice with some chopped onion and a couple cloves of finely chopped garlic in about a tablespoon of cooking oil until rice is nicely toasted (not dark, just tan). I either use a salsa (I like medium heat) or a can of Rotel tomatoes with green chilis -- choose your heat level. Add enough water to your salsa or Rotel to equal a bit more than 2 cups of liquid. Bring to a boil, reduce heat, add a lid to your pot and set timer for 20 minutes -- no peeking. Awesome Mexican Rice is the result.

This was a nice simple way to give plain rice a bit of flavor. I eyeballed the amount of salsa I put in, but I think I went with a bit more than it called for. It went VERY well with Recipe #66560 and some refried beans.