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Fifteen Tasty Salsa Rice Variations

A close-up of a serving of Tasty Salsa Rice mixed with black beans and corn, topped with shredded cheese and fresh cilantro.

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A collection of fifteen distinct, flavorful recipes featuring rice cooked with salsa, perfect for weeknight dinners or batch cooking.

Ingredients

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  • 2 cups long-grain white rice
  • 4 cups chicken or vegetable broth
  • 1 (15 ounce) can black beans, rinsed and drained (optional variation)
  • 1 cup frozen corn (optional variation)
  • 1 cup your favorite jarred salsa (red, green, or pico de gallo)
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup shredded Monterey Jack cheese (optional variation)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in the dry rice and toast for 2 minutes.
  4. Pour in the broth, salsa, cumin, salt, and pepper. Bring the mixture to a boil.
  5. Once boiling, reduce heat to low, cover the pot tightly, and simmer for 18 minutes without lifting the lid.
  6. Remove the pot from the heat and let it stand, covered, for 10 minutes.
  7. Fluff the rice gently with a fork.
  8. Stir in the fresh cilantro and lime juice.
  9. For variations, stir in black beans, corn, or cheese during the fluffing step.
  10. Serve immediately as a side dish or main course.

Notes

  • To create 15 different recipes, rotate the type of salsa used (e.g., fire-roasted, mild, spicy).
  • Add cooked shredded chicken or ground beef during the final fluffing stage for a complete meal.
  • Use brown rice, adjusting the liquid ratio to 2.5 cups of liquid per 1 cup of rice and increasing the simmer time to 40 minutes.
  • For a one-pot method, cook the rice entirely in the salsa and broth mixture.

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