This rice y’all. THIS rice. It is amazing. The first time I made it I stood in front of the stove eating spoonfuls directly out of the pot and mumbling “oh my, this is so good. This is SO good. I can’t believe how good this is”. Fortunately for me The Dude was changing out of his work clothes during this episode and didn’t bear witness to such questionable behavior.
Mexican Rice is one of those things that you would think would be simple but then you search for recipes on Pinterest and nope, you’re using 20 ingredients tonight my friend. Until now. This recipe uses four ingredients and blows all of those more involved recipes out the door.
The secret? Adding salsa to your rice. Seriously, that’s it. I used to make Mexican rice by adding individual spices and chopped veggies until one day I was like um didn’t I just basically make a really good salsa out of all of those ingredients? Why don’t I, I don’t know, JUST USE SALSA?
If you are looking for a really, really good salsa recommendation, let me introduce you to Mateo’s gourmet salsa. I usually pick up the medium version at Costco and it’s been the only salsa in our house since the first discovery. It’s a very finely pureed salsa that has amazing flavor and perfect spice balance. And contrary to their label, I believe they should be held responsible for obsession. This stuff is dangerous. Their ingredients are all natural and it’s made in Texas which obviously means it’s legit.
- 1 cup uncooked long-grain rice
- 2 cups chicken broth (I prefer low sodium)
- 1 Tablespoon butter
- ½ cup salsa
- Combine all ingredients in a small non-stick pot.
- Bring to a boil, stir ingredients, cover pot, and reduce heat to low.
- Simmer on low for 25 minutes.
- Remove rice from heat and let stand, covered, for 10-15 minutes. Rice will be slightly wet but should not have excess liquid.
- Fluff rice with a fork before serving.
I hope you make this rice. And I hope you stand over the stove eating spoonfuls of it like I did.
Anyone else have a favorite salsa to gush over or another favorite Mexican side dish?
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