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A plate of salsa rice, enchilada casserole and fresh cilantro.

Salsa Rice

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Mexican-Inspired


Salsa Rice – an easy and delicious salsa rice recipe that is packed with flavor and simple, real ingredients. The perfect side dish!


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 tablespoon garlic, minced
  • 1 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 4oz can green chiles
  • 1 16oz jar mild, chunky salsa
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 cup black beans, drained and rinsed
  • 1 cup frozen corn


  1. Bring large skillet to medium high heat. Add oil and swirl to coat the pan.
  2. Add garlic and move around pan until fragrant, approx. 30 seconds.
  3. Add onion, salt and pepper. 
  4. Move around until onion softens, approx. 1 minute.
  5. Add green chiles, salsa, white rice, broth, cumin, chili powder and garlic powder. Stir to combine. 
  6. Bring to a simmer. Cover and let cook 15-20 minutes or until rice is fully cooked. 
  7. Add black beans and corn. Stir to combine. 
  8. Serve with your favorite recipe – we love it with this Chicken Enchilada Casserole!


  • Serving: serve with Healthier Chicken Enchiladas or Chicken Enchilada Casserole
  • Storage: store leftovers in an airtight container in the refrigerator for up to 5 days. 
  • Cheesy Topping: after you toss in the beans and corn feel free to add some shredded cheese (regular or dairy-free) on top!

Keywords: salsa rice