This Salsa Rice takes a basic staple and makes it ten times better. You’ll love the mix of spicy salsa and perfectly cooked rice with a touch of creaminess.
Servings: 4 servings
- 1 ½ cups Basmati rice
- 2 cups salsa (I used medium heat)
- 3 cups vegetable broth
- 3 tbsp. plant-based or regular butter
In a large pot, add the basmati rice, followed by the salsa and veggie broth. Give it a stir to make sure everything is submerged and bring it to a boil. Reduce the heat, cover, and let the mixture simmer for 15 minutes, stirring occasionally.
Turn off the heat and add the butter. Cover the pot again with a tight lid and let it rest for 10 minutes.
Stir again, making sure that everything is well combined. Then serve the Salsa Rice with a lime slice for garnish.
TIPS FOR MAKING THE BEST SALSA RICE
- Submerge the rice. Make sure you stir the rice and salsa so that they are under the broth. If the rice is not submerged, then it will not cook properly. You could land up with some well-cooked rice and some that’s still hard and dry.
- Use vegetable broth. If you don’t have veggie broth, then I would substitute water. Try to avoid using a meat-based broth, like chicken or beef, because they will change the flavor profile of the dish. Vegetable broth, or even water, is a better fit with the other ingredients.
- Cook the rice according to the type. While I used basmati, you may be using a different type of rice, which would require a different amount of water and longer or shorter cook times. Just make sure to follow the directions on your package of rice and taste it to make sure it is cooked just right for the best Salsa Rice.
Calories: 389kcal | Carbohydrates: 64g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Sodium: 929mg | Potassium: 450mg | Fiber: 3g | Sugar: 5g | Vitamin A: 624IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg