Red Rice (Salsa Rice)

From: Chele D

On Jun 23, 2009

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!

From: Happy Hippie

On Mar 28, 2008

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.

From: Alskann

On Jun 20, 2007

Real simple and delicious! I did add 3/4 cup salsa after reading the other reviews. I also just tossed it all in my rice cooker, stirred it up and turned it on. It came out perfect! Thanks Mandy, this one will be made again and again at our house. And I can see the variations you can make with different salsas!

From: ~Bekah~

On Jun 23, 2008

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.