Yet the Lord longs to be gracious to you; therefore he will rise up to show you compassion…Isaiah 30:18a
My family loves Mexican food. I probably fix some kind of Mexican dish at least once a week. Tacos (who doesn’t like tacos?), enchiladas, quesadillas and fajitas (I know, that’s more tex-mex, but still), burritos, taquitos…and the different varieties you can do with them. Chicken, steak, ground beef, barbacoa, veggies…all with melty cheese and guacamole. I’m ready for dinner right now!
Salsa rice is a perfect side for any of these dishes. To be honest, I usually prepare yellow rice with my Mexican dishes. It’s a family favorite but I sometimes get bored making the same rice all the time. I have made other flavored rice but the family always wants to go back to the yellow rice…*sigh*. UNTIL now! This Salsa Rice was a thumbs up from the whole family. You know it’s good if they take seconds and they did. I always joke with my husband, PK, that I know he really likes what he is eating if he takes a second helping.
Let me say that this dish is so easy to prepare. You will want to make this every time you have tacos because it is easy-breezy and so tasty and you most likely always have the ingredients on hand.
One of the best tips that makes this rice dish taste so good is actually toasting the rice before adding the liquid ingredients. I got this tip from a good friend who makes her husband Mexican rice probably every day and it really does boost the flavor. One caveat: make sure you keep an eye on the rice while it is toasting. The rice can burn quickly. Soon as the rice starts to brown and becomes fragrant, add the liquid ingredients and stir well.
You can use any flavor or heat salsa you desire. If you like a spicier flavored rice then use medium or hot salsa. I like a mild heat so that is what I prefer. If you want a vegan rice, then use vegetable broth.
Once you stir in all the ingredients, put on the lid and turn heat to low and do not remove the lid until the time is up. I believe this is very important for fully cooked rice. I’m not a big fan of crunchy rice. This gives you time to get the rest of your meal ready.
Trust me, this is so tasty and a perfect side dish with your tacos or anything else you want to serve. I made this with chicken enchiladas and a salad and it was the perfect balanced meal.
INGREDIENTS
1 tbsp. Oil (vegetable or olive)
½ tsp. Salt
1 cup long-grained rice
1 cup salsa
1 cup chicken broth
DIRECTIONS:
In a medium saucepan, add oil, salt and rice and cook until browned on medium-high heat, stirring constantly. Once the rice is toasted, add the salsa and broth and stir until it comes to a boil. Cover and reduce heat to lowest setting; simmer for 25 minutes. Remove pot from heat and stir well. Serve and Enjoy!
Yield: 4-6 servings
For best results, do not lift the lid or stir while cooking.
