Salsa Rice Recipe
Salsa Rice - an easy and delicious salsa rice recipe that is packed with flavor and simple, real ingredients. The perfect side dish!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 1 small yellow onion diced
- 1 ¼ teaspoons kosher salt
- ⅛ teaspoon ground black pepper
- 16 ounces mild chunky salsa
- 2 cups chicken broth
- 1 cup long grain white rice
- 4 ounces green chiles
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- 1 cup black beans drained and rinsed
- 1 cup frozen corn
Instructions
- Sauté: Bring large skillet to medium high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add 1 tablespoon garlic and move around pan until fragrant, approx. 30 seconds. Add diced onion, 1 ¼ teaspoons kosher salt and ⅛ teaspoon ground black pepper. Move around until onion softens, approx. 1 minute.
- Simmer: Add 16 ounces mild chunky salsa, 2 cups chicken broth, 1 cup long grain white rice, 4 ounces green chiles, ½ teaspoon chili powder, ½ teaspoon garlic powder and ¼ teaspoon cumin. Stir to combine. Bring to a simmer. Cover and let cook 15-20 minutes or until rice is fully cooked.
- Beans + Corn: Add 1 cup black beans and 1 cup frozen corn. Stir to combine.
- Serve: Enjoy with your favorite recipe - we love it with this chicken enchilada casserole!
Notes
- 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!
Nutrition
Calories: 97kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 804mg | Potassium: 265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
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