5 Ingredient Mexican Rice
User Reviews
5
5 Ingredient Mexican Rice
Description
The 5 Ingredient Mexican Rice uses basic pantry items including white rice, onion, chicken broth, and salsa to create a savory rice dish with a touch of zest. First, diced onion is sautéed in vegetable oil until softened to provide sweetness and aromatics. The rice is added and toasted briefly to develop a nutty flavor and prevent mushiness. Adding chicken broth and salsa introduces moisture and seasoning, infusing the rice with tangy and savory notes. The mixture simmers covered on low until liquid absorption is complete and rice is tender but intact.
The texture is fluffy with a lively flavor from the combination of broth and salsa instead of plain water. The salsa choice influences the heat level and additional spices, offering flexibility in taste. This rice works well as a base or side for various Mexican dishes such as tacos, enchiladas, or grilled meats. It pairs naturally with beans or a fresh salad for balanced meals.
Careful attention toward the end of cooking helps avoid burning or sticking since stovetops vary. Fluffing with a fork after cooking separates the grains and improves presentation. While not tested in pressure cookers, adaptations may be possible but require adjustments to liquid and timing. This recipe yields about six servings based on portion estimates.
Ingredients
- 2 Tbsp vegetable oil
- 1 medium yellow onion diced
- 1 1/2 cups white rice dry long grain
- 2 cups chicken broth reduced sodium
- 1 cup salsa use your favorite
Instructions
Cook onion
- Heat oil in a saucepan over MED heat. Add onion and cook until softened and translucent, about 5 minutes.
Toast rice
- Add rice to pan, and cook, stirring often to prevent burning, for a few minutes.
Add liquids
- When rice is lightly golden, add broth and salsa.
Simmer
- Bring to a boil, then reduce heat to LOW, cover, and cook 20-25 minutes until all liquid is absorbed and rice is tender.
- ** note that all stovetops cook differently, so keep an eye on your rice towards the end of cooking to make sure it's not sticking to the pan, or finished cooking early! **
Serve
- Fluff with a fork and serve hot.
Notes
- Adjust the type of salsa used to vary flavor intensity and spiciness according to preference.
- Keep an eye on the rice toward the end of cooking to prevent sticking or overcooking, as stove heat levels differ.
- For best texture, fluff the rice gently with a fork after cooking to separate grains.
- This recipe approximates six servings; scale ingredients up or down for larger or smaller groups.
- Though untested in an Instant Pot, some experimentation with pressure cooking may be possible using similar liquid ratios.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 311mg | 13% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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