Salsa Rice Recipes

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.

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.

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.

Steps:

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

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.

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.

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Steps:

• In a saucepan, bring water and salsa to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese; cover and let stand for 30 seconds or until cheese is melted.

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.

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.

Steps:

• In a saucepan, bring salsa, salt, and water to a boil.
• Add rice and stir.
• Cover and reduce heat to medium-low.
• Simmer until the liquid is absorbed and rice is tender, about 15 minutes.
• Remove from heat and let stand, covered, for 7 to 10 minutes.
• Fluff with fork before serving.

Steps:

• Bring 2 cups water and olive oil to a boil in a medium saucepan. Stir in rice and contents of spice pack. Return to a boil. Cover; reduce heat to low. Simmer until most water is absorbed, 20 to 25 minutes.
• While rice cooks, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir cooked beef, salsa, and corn into the rice. Let simmer for 5 minutes or until warm. Serve.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes, adding frozen corn with about 5 minutes remaining.
• While the rice is cooking, heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir onions into the cooked rice-corn mixture. Stir in salsa and pepper Jack cheese.

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.