Sides
Mexican Rice
Salsa-cooked rice loaded with beans, corn, and melted cheese. Side, or dinner with a scoop of chicken.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Makes
- 8 servings
Method
-
In a large pot, combine the salsa, water, and rice. Bring to a boil, then reduce to a simmer and cover.
-
Cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
-
Stir in the kidney beans, corn, and shredded cheese.
-
Sauté over low heat until everything is heated through and the cheese has melted into the rice.
Notes
To turn it into a main dish, stir in 2 cups of canned or cooked shredded chicken with the beans, corn, and cheese.