-
-
-
-
-
+15
Spanish Salsa Rice
Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything! This simple recipe uses chicken stock and chunky salsa to transform plain white rice into a marvellous side dish.
Ingredients
Serves: 5
- 2 tablespoons oil
- 2 tablespoons chopped onion
- 1 1/2 cups (315g) shortgrain rice
- 2 1/2 cups (600ml) chicken stock
- 1 cup (250g) chunky salsa
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Heat oil in a large, heavy frying pan over medium heat. Stir in onion, cook and stir for about 5 minutes until softened.
- Mix rice into the frying pan, stirring often. When rice begins to brown, stir in chicken stock and salsa.
- Reduce heat, cover and simmer for 20 minutes, until liquid has been absorbed.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(2697)
Reviews in English (2014)
Lovely rice dish perfect with Chicken especially - 10 Jan 2010
Altered ingredient amounts. I squirted lime juice over the top to add an extra zing right at the end. - 10 Jan 2010
This is the best Spanish rice recipe on this site! I don't understand why people don't follow the direction to saute the rice! This is not supposed to be a "sticky rice" like Puerto Rican or Chinese rice, but that's what you'll get if you don't saute it first. I don't agree that you should brown it.... it should turn translucent, but not brown. If you are adding fresh garlic, add it after sauteing the rice and only cook it long enough for it to release it's aroma..don't brown it-it will turn bitter. After you add the liquid, bring the rice to a full, rolling boil before turning it down to low and putting the lid on. Also, make sure you have a tight fitting lid...cover it with foil to make it tighter if necessary. Don't peek while the rice it cooking! After 20 minutes move it off the heat and let it "rest" another 5 minutes. If you do these things you will have purfect rice! Even though I ususally use homemade salsa, I think the Pace "Make Mine Medium" gives the right amount of heat and flavor to the dish. Thanks for a great recipe that everyone can master and enjoy! - 23 Dec 2006 (Review from Allrecipes USA and Canada)