Mexican Salsa Rice

Mexican Salsa Rice


  • Mexican Salsa Rice
  • You can use a fresh salsa or a jar of salsa in this recipe.
  • Serves 8
  • 1 tablespoon butter or oil
  • 1 tablespoon oil
  • 1 onion, chopped
  • salt and pepper
  • 2 stalks of celery, diced
  • small red pepper, chopped
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 3 cloves garlic, minced
  • 2 cups basmati rice
  • 8 oz. can tomato sauce
  • 2 cans (4 cups) vegetable or chicken broth
  • 1 cup salsa


In a large pan, add butter and oil and heat over medium high heat. Add onion, salt, and pepper and sauté until lightly browned, about 8 minutes. Add celery and red pepper and cook for 3 minutes. Add cumin, oregano, and garlic and sauté for 1 minute. (At this point, you can make ahead and place in the refrigerator until needed.) Add rice and cook for 2 minutes and add remaining ingredients. Bring mixture to a boil, gently stirring, and when it boils, reduce heat to low, cover with lid, and cook for 15 minutes. Turn burner off and remove lid and gently stir with a fork. Add water or broth if rice seems to be sticking. Place lid back on and allow to steam 5 minutes more or until rice is cooked through

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