• 17 Ratings

A scoop of salsa and one chile pepper add the just-right amount of heat to this Mexican rice recipe.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, ground ancho chile pepper, and salt; cook for 2 minutes. Stir in uncooked rice; cook and stir for 1 minute. Add broth, Roasted Salsa Roja, and the water. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender.

Instructions Checklist
  • Remove pan from heat. Remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with a fork.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Roasted Salsa Roja Preheat broiler. In a large bowl, combine 3 medium quartered and cored tomatoes (about 1-1/2 pounds total), 1/3 cup chopped onion (1 small), 5 cloves garlic (peeled), and 1 halved and seeded fresh jalapeno chile pepper. Toss with 2 to 3 tablespoons vegetable oil, just enough to coat. Spoon mixture into a 15x10x1-inch baking pan, spreading evenly. Broil 5 to 6 inches from the heat for 8 minutes. Turn vegetables. Broil for 6 to 8 minutes more or until edges of vegetables begin to darken. Transfer baking pan to a wire rack; cool for 10 minutes. Transfer roasted vegetables and their cooking juices to a food processor; pulse until coarsely chopped. Add 1 cup snipped fresh cilantro leaves, 1/4 to 1/3 cup lime juice, and 1/2 teaspoon sugar; pulse until salsa is desired consistency. Season to taste with salt. Serve immediately or cover and chill. Makes 3 cups.

Nutrition Facts

166 calories; 4 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 323 mg sodium. 188 mg potassium; 29 g carbohydrates; 1 g fiber; 2 g sugar; 4 g protein; 0 g trans fatty acid; 972 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 93 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 2 mg iron;


17 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2