Mexican Rice

Carol Haynes


Goes great with Chicken Taco Casserole and easy to prepare.


★★★★★ 1 vote

20 Min
25 Min


  • 2 Tbsp
    butter or margarine
  • 4 c
    minute rice
  • 1/2 c
    onion, chopped
  • 2 clove
    garlic, finely chopped
  • 2 c
    salsa, thick and chunky
  • 2 1/2 c
    chicken broth
  • 1 large
    carrot, peeled and finely shredded
  • 1/2 c
    frozen peas (optional)

How to Make Mexican Rice


  1. Melt butter over medium heat in large pot or skillet. Add rice, onion and garlic. Cook, stirring occasionally, for 3 or 4 minutes or until rice is golden.
  2. Stir in Salsa, chicken broth, carrot and peas.
    Bring to boil; reduce heat and cook until rice has absorbed liquid and tests tender.

Printable Recipe Card

About Mexican Rice

Course/Dish: Rice Sides
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