Mexican Rice with Chunky Salsa

In honor of Cinco de Mayo and all things Mexican, I have been cooking up all sorts of yummy foods – a week of Mexican dishes. Since I was trying a new recipe for dinner, I wasn’t 100% sure as to how long it would take to cook. Timing is everything – the roast for dinner needed to sit while the sauce was made, and that was the only thing I knew with reasonable certainty. I really wanted to make my Authentic Spicy Spanish Rice – a proven winner. However; that recipe takes about 30 minutes to cook – and I wasn’t comfortable “guessing” as to when to start it. I could have taken the easy road – Uncle Ben’s Quick Spanish Rice takes all of 90 seconds per pack in the microwave. It’s fairly fool-proof and not bad for an “instant” rice. In all honesty, I was strongly leaning toward microwave rice. Instead, I went with a rice that takes about 10 minutes from start to finish – taking advantage of Minute Rice coupled with a few additional ingredients. The result was a big bowl of yummy rice that rounded out our supper beautifully. This might just replace Uncle Ben as a shortcut side.

Mexican Rice
1-1/2 cups water
1 cup Chunky-Style Salsa (Hot or Medium)
1 Tablespoon Chicken bouillon granulated
3 Tablespoons Chopped Jalapeno Peppers (From a jar of Nacho Peppers)
2 cups uncooked Minute Rice

Chop Jalapeno Peppers, set aside until ready to use.

In a saucepan over medium heat, bring water, salsa, jalapeno peppers and bouillon to a boil.

Stir in rice; remove from the heat.

Cover and let stand 6-8 minutes or until liquid is absorbed. Fluff with a fork. Transfer rice to a large bowl and serve.

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