Mexican rice - anyone tried this?

[RonB]

I'm probably gonna make fajitas tonight and am thinking of a shortcut for Mexican rice. I'm just gonna sub store bought salsa for part of the water. I did this many years ago and promptly forgot about it.

Has anyone here tried this? I'm thinking that a cup of salsa should be equal to about 3/4 c of water.

[barelfly]

this is how we cook our rice and absolutely love it! So much flavor added in with just a few easy steps.

For 2 cups of rice, we will use one whole diced onion that we soften in the pan for a bit, then add the dry rice and mix well, giving it a nice coat with oil and onion to give it a little color. Then add a 16oz jar of salsa and mix that well with the rice/onion mixture then one jar of water. Then let it simmer and will add a splash of water if needed depending on if you like your rice dry or a little wet. This turns out so good and is a great easy way for spanish rice.

What else you making to go with?

[RonB]

Chicken fajitas, and thanks for the recipe.

[gcdmd]

barelfly What type of rice do you use? Short grain, long grain, converted, etc.?

[barelfly]

gcdmd - we use jasmine rice - that’s what we buy in bulk and have on hand. You could use any type, short grain may need more liquid of some sort, as that’s what I use for my paella.

[Mosca]

I’ve done that, but not with the intention of making “Mexican rice”, but just to make rice with salsa in it. The big PITA with Mexican rice is the browning it in oil part. If it wasn’t for that, I’d make it once a month instead of once a year.

Just thinking about it, I’d say that a cup of salsa would be much less water than that. I’d go a cup of rice, 1.75 cups chicken broth (BtB here), the salsa, and some frozen peas, corn, and frozen carrots or freshly diced carrots. You can always add some liquid if it’s too dry, or cook it an extra couple minutes if it’s too wet.

[texastweeter]

I add chili powder, cumin, a pit of tomato paste, a squeze of lime, and a dab of lard along with salsa to make quick rice

[mgaretz]

I use a can of diced tomatoes with green chiles (I use the Walmart Great Value Mild) and then add some yellow food coloring to get the orange color.

[tstalafuse]

I do, but I brown the rice first, then add the salsa, and simmer until the liquid is absorbed. If the rice needs more fluid I add 1/4 cup chicken stock at a time while continuing to simmer until I get the right level of doneness.

[Santamarina]

I do it all the time with my home made salsa. An even bigger shortcut…use minute rice! Fantastic Mexican rice done in no time at all.