EASY SALSA RICE
Feel free to saute a little green bell pepper with onions, you may adjust the garlic and chili flakes to taste --- this is very good! :)
Provided by Kittencalrecipezazz
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan heat oil over medium heat; add in onion, garlic and chili flakes, cook stirring for 3 minutes.
- Add in rice, water and salsa; stir and bring to a boil.
- Reduce heat to low, cover and simmer for about 20-22 minutes or until the rice is tender or is at desired doneness.
- Season with salt and black pepper if desired.
SALSA RICE
Give your everyday rice some extra flair with our Salsa Rice recipe. Salsa Rice is made with just four ingredients and is ready to eat in 15 minutes.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 4 servings, 3/4 cup each
Number Of Ingredients 4
Steps:
- Combine water and salsa in medium saucepan. Bring to boil over medium-high heat.
- Stir in rice; cover. Remove from heat. Let stand 5 min. or until all of the liquid is absorbed.
- Add cheese; mix lightly.
Nutrition Facts : Calories 270, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 540 mg, Carbohydrate 48 g, Fiber 4 g, Sugar 2 g, Protein 6 g
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
SALSA-CHICKEN AND RICE RECIPE
Try out our Salsa-Chicken and Rice Recipe for a low-stress, 30-minute dish. Our Salsa-Chicken and Rice Recipe is boosted with bacon and zesty salsa.
Provided by My Food and Family
Categories Grains
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Add chicken to drippings in skillet; cook 4 to 5 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm. Add onions and peppers to skillet; cook 5 min. or until crisp-tender, stirring frequently. Stir in salsa and bacon.
- Spoon rice onto serving plates; top with chicken, salsa mixture and cheese.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 810 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 6 g, Protein 37 g
SALSA RICE
This Salsa Rice takes a basic staple and makes it ten times better. You'll love the mix of spicy salsa and perfectly cooked rice with a touch of creaminess.
Provided by Tania Sheff
Categories Side Dish
Time 30m
Number Of Ingredients 4
Steps:
- In a large pot, add the basmati rice, followed by the salsa and veggie broth. Give it a stir to make sure everything is submerged and bring it to a boil. Reduce the heat, cover, and let the mixture simmer for 15 minutes, stirring occasionally.
- Turn off the heat and add the butter. Cover the pot again with a tight lid and let it rest for 10 minutes.
- Stir again, making sure that everything is well combined. Then serve the Salsa Rice with a lime slice for garnish.
Nutrition Facts : Calories 389 kcal, Carbohydrate 64 g, Protein 7 g, Fat 12 g, SaturatedFat 2 g, Sodium 929 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SALSA RICE
With easy to stock ingredients and about 20 minutes you can get this Salsa Rice on the table. It is an excellent busy weeknight side dish choice.
Provided by Valerie Brunmeier
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Add oil to a 12-inch skillet and place over MEDIUM heat. Add the rice and taco seasoning and cook, stirring, until lightly toasted and spices are fragrant. Add the broth and salsa and bring mixture to a low boil. Reduce heat, cover, and cook for 15 minutes, or until the broth has been absorbed and the rice is tender.
- Fluff with a fork. Stir in any of the optional add-ins, if desired, and serve.
Nutrition Facts : Calories 234 kcal, Carbohydrate 40 g, Protein 5 g, Fat 5 g, SaturatedFat 4 g, Sodium 334 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SALSA RICE
Make and share this Salsa Rice recipe from Food.com.
Provided by Deb Wolf
Categories Long Grain Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Mix rice, salsa (I like medium heat, but go with your family's preference) and water in small saucepan.
- Bring to a boil, cover with lid and reduce heat to low.
- Simmer, stirring every 5-7 minutes until rice is tender, about 20-25 minutes.
Nutrition Facts : Calories 101.9, Fat 0.3, SaturatedFat 0.1, Sodium 390.8, Carbohydrate 22.5, Fiber 1.3, Sugar 2, Protein 2.6
MANGO SALSA
Provided by Chris Santos
Time 10m
Number Of Ingredients 0
Steps:
- Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)
CHICKEN WITH RICE AND SALSA
This is a great one pan stove top casserole. The chicken has great flavor and the rice is wonderful flavored by your favorite salsa.
Provided by Beth F.
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
- remove onion mixture from pan and saute chicken pieces just to brown a little.
- add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
- add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.
Nutrition Facts : Calories 481.3, Fat 9.4, SaturatedFat 1.6, Cholesterol 68.4, Sodium 510.4, Carbohydrate 61, Fiber 1.5, Sugar 1.2, Protein 34.7
CHEESY SALSA RICE
This is a quick and delicious side dish that I make all the time to serve with Mexican food. I know it's not authentic, but my family loves it!
Provided by Charmie777
Categories Long Grain Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice according to your preference. (I use a rice steamer.).
- When rice is done, quickly add salsa, cheese, and salt and pepper to taste. Mix well.
- Additional cheese may be sprinkled on top.
- Serve.
Nutrition Facts : Calories 300.1, Fat 9.8, SaturatedFat 6.1, Cholesterol 29.7, Sodium 569.8, Carbohydrate 41.4, Fiber 1.6, Sugar 2.2, Protein 11.3
SALSA SAUSAGE AND RICE
This really easy recipe is a slight modification of the Salsa Chicken and Rice recipe - replacing the chicken with polska kielbasa or Smoked Sausage. It's got a wonderfully sweet, smoky and spicy flavor. It's my mom's variation
Provided by saga_30311
Categories One Dish Meal
Time 1h6m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Combine rice and water into 13 x 9 inch baking pan.
- Cover rice with sliced onions and sausage.
- In a medium size mixing bowl, combine the remaining ingredients, adjusting to taste.
- Pour salsa mixture over sausage, onion and rice mixture, covering evenly.
- Cover pan with aluminum foil, and bake for about an hour, until all the water is absorbed and the rice is cooked completely.
- Stir to mix salsa and rice before serving.
Nutrition Facts : Calories 572.9, Fat 24.8, SaturatedFat 8.7, Cholesterol 51.6, Sodium 2216.6, Carbohydrate 65, Fiber 3.7, Sugar 19.5, Protein 23.1
EASY BAKED SALSA CHICKEN AND RICE
This Easy Baked Salsa Chicken and Rice is a super easy Mexican-inspired weeknight meal made in only one pan! On the table in about 30 minutes!
Provided by Chrissie
Categories Chicken Dinner Main Course Meal Prep
Number Of Ingredients 9
Steps:
- Preheat your oven to 375 degrees Fahrenheit.
- Heat a large oven-safe skillet over high heat and add the olive oil.
- Sprinkle the 4 chicken breasts with the taco seasoning on both sides and sear the chicken in the pan on both sides. The chicken breasts will only need about 2 minutes per side over high heat - the idea is not to cook the chicken through, but just to develop some flavour on the outside of the chicken and in the pan. (Feel free to skip this step to save time - see recipe notes)
- Turn off the heat under the pan. Remove the chicken breasts to a plate and add the chopped bell peppers, rice, and chicken stock to the pan, stirring everything together.
- Add the chicken breasts back in, nestling them into the rice mixture.
- Spoon the salsa over top of the chicken breasts and then top them with the shredded cheese.
- Add the whole pan to the oven, uncovered, for about 25-35 minutes, or until the rice is cooked and the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius. (Because pans and oven temperatures vary, this can affect baking time. Use an instant-read thermometer for best results).
- Once the chicken and rice are cooked through, remove the pan from the oven and serve with a sprinkling of fresh cilantro, some sliced jalapenos (optional), and even a dollop of sour cream, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 633 kcal, Carbohydrate 59 g, Protein 61 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 159 mg, Sodium 1146 mg, Fiber 4 g, Sugar 7 g
SALSA RICE WITH BLACK BEANS AND CORN
Provided by Robin Miller : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.
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- Bring the oil over medium heat in a large saute pan or walled skillet. Add the chopped onion and cook, stirring occasionally, for 3-5 minutes until the onions are softened.
- Add the rice to the skillet and stir together with the oil and onions. Cook the dry rice, stirring occasionally, until some of the rice starts to turn golden (about 4-5 minutes). Add the broth, salsa, cumin and garlic powder and stir together. Cover the pan and reduce the heat to simmer for 20 minutes until the liquid is absorbed and the rice is cooked through.
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- 10-Minute NPR: Once the 3-minute cooking time has completed, allow for a 10-minute natural pressure release. Release any remaining pressure after the 10-minute NPR has completed.
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- Cook rice according to package directions. Halfway through cooking, stir in 1/2 cup (125 mL) salsa and corn. Cover and finish cooking.
- Remove from the heat and let stand, 5 min. Fluff with a fork and mix in remaining ingredients. Spoon onto 4 plates and garnish each with remaining 1 1/2 tsp (7 mL) salsa and additional cilantro.
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