Prep: 5 Mins Cook: 35 Mins
A 'side of Mexico' sure to enhance any Mexican meal.

Mexican Rice


  • 2 tbls. butter or margarine
  • 1 cup long-grain white rice
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 16-oz. jar ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 1/4 cup water
  • 1 large carrot, peeled and shredded
  • 1/2 cup frozen peas, thawed (optional)


MELT butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.

*NOTE: For a quick-cook Mexican Rice, use 4 cups instant rice instead of 1 cup long-grain white rice, and 2 1/2 cups water instead of 1 1/4 cups water. After salsa mixture comes to a boil, cook for length of time recommended on instant rice package.

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