Mexican Rice
Serves: 4-5
  • 1 cup long grain white rice
  • 1 can (14 ounces) chicken broth (low sodium is fine)
  • 1 cup salsa (more or less depending on personal preference)
  • Optional Toppings: green onion, tomato, sour cream, cilantro, avocado
  1. Pre-heat oven to 425 degrees.
  2. In an oven safe dish, place 1 cup of rice and the chicken broth. I usually use my cast-iron skillet or 2-quart corning ware dish. Stir the rice and broth together and then cover with aluminum foil and bake for 25-30 minutes.
  3. After 25 minutes, carefully remove to foil to make sure the rice is completely cooked. Use an oven mit to do this and keep your face away from the dish as the hot steam escaping can burn you! If rice is done, set the dish on top of the stove or a wire cooling rack to cool for about 5 minutes. Rice may need a little additional time, if so, re-cover with the aluminum foil and cook for another few minutes until broth has been absorbed. After 5 minutes of cooling, remove the foil, stir in the salsa and serve!
I used a mild salsa, but if you want to kick up the spice level, feel free to use a medium or hot salsa!
Recipe by Made by Melissa Lee at