Mexican Rice 1 cup uncooked long-grain rice 2 cups chicken broth 1 Tablespoon butter 1/2 cup salsa 1 teaspoon garlic salt 1/2 teaspoon ground cumin Directions: Combine all ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes. Remove from heat and let rice stand with lid on for 10 minutes. Remove lid and fluff rice with a fork. Serve!
Best Spanish Rice | "I'm Mexican and this is often my go to Mexican rice dish because it's so easy. I do know how to make it from scratch with my family's recipe, but this is fool proof and is quicker and easier to make. NOTE: I've made this with green salsa in place of the red salsa and it tasted equally good."
This is how we Mexicans from California make our rice. We call it Spanish rice, not mexican rice! I didn't hear the term "mexican rice" until I moved to the midwest. This is how all of my family make the rice, aunts and grandmother alike. We don't put in peas or carrots like I have seen from other recipes. I was told by my sons girlfriend that I make it just like the restaurants. I hope that was a compliment!!
Mexican Rice 1 cup uncooked long-grain rice, 2 cups chicken broth, 1 Tablespoon butter, 1/2 cup salsa, 1 teaspoon garlic salt, 1/2 teaspoon ground cumin Directions: Combine all ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 25-28 minutes. Remove lid, and fluff rice with a fork. Serve!