This flavorful (not to mention quick and easy!) Mexican rice is the perfect kicked up side dish for all of your Mexican meals!
This past week I was really craving some Mexican food. My go-to side dish with Mexican is usually plain white or brown rice, but this time I thought I’d jazz things up a bit! And when I say “jazz things up a bit” I mean in the simplest and most time efficient manner possible 🙂 It’s so easy, I’m not really sure it even counts as a “recipe” but since this is a simple and fun take on plain rice, I figured why not?
Some Mexican rice recipes I’ve seen (and made) have long ingredient lists and multiple ingredients to cut, cube and measure, which I usually don’t mind, however some nights with a toddler do not give me that much time. This quick version replaces all the chopping with store-bought salsa, which has all of the veggies, but none of the extra work!
The recipe starts off with my standard baked white rice recipe, although you could use brown rice too. Once it’s finished, simply add in your favorite salsa and voila! a jazzed up side dish for all of your Mexican favorites! If you happen to have a little time to add something extra, you can top with any of the optional toppings listed below. However, if time is not on your side, feel free to skip the toppings and I promise it will be just as delicious!
- 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
- Pre-heat oven to 425 degrees.
- 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.
- 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!