Cheesy Mexican Rice


4 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.4
  • Total Fat: 3.0 g
  • Cholesterol: 4.5 mg
  • Sodium: 481.8 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 5.2 g

View full nutritional breakdown of Cheesy Mexican Rice calories by ingredient



Number of Servings: 6

Ingredients

    1 1/3 Cups Chicken broth
    2 Cups uncooked Brown Minute Rice
    1/2 Cup Salsa
    1/4 Cup shredded Taco Cheese

Directions

combine Chicken broth and salsa in 2 qt pan, heat on med-hi heat until boiling. Add rice; cook 3 minutes until softened stirring occasionally. Add cheese to melt and serve as side or as ingredient to burrito. Makes 6 1/3-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BIGKLITTLEK.

Member Ratings For This Recipe


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    Very Good
    Made this tonight with my vegan tacos and OMG it was delish! DH loved it! - 10/1/12


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    Good
    Very easy. 3 minutes isn't enough time to cook it, though. Next time I will cook it longer. - 1/4/11


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    Sounds excellent. I'm going to try this tomorrow. - 6/16/10


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    Incredible!
    Love this rice recipe. Goes well with all mexican dishes. I just cooked the rice as suggested on box. My family loves this dish. - 2/16/09


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    Incredible!
    This rice was great! I also followed the cooking instructions on the box with call for 5 mins cooking and 5 minutes setting off the burner. I made it with the recipe for Mexican Chicken Breast and it was a great combination. - 5/20/08


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    Very Good
    Very easy and quick to make. 3 min is not enough time for the rice to cook. I just followed the inst on the box: brought the liquid to boil removed from heat, stirred in rice. Waited 5 min and fluff with fork. - 5/19/08


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    Good
    This was easy and went really well with the Slow Cooker Salsa Chicken. I don't think 3 minutes is enough time to cook it, though, even if it is boiling. It was a little undercooked, so I'll just extend the cooking time next time I make it. - 5/14/08