MEXICAN SALSA RICE: A Unique Rice Recipe, Worth Trying

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green chili

Bell pepper provides sweetness and crunch without the heat.

vegetable broth

🥗Healthier: water

💰Cheaper: water

Water is a cost-effective base that still allows for flavor absorption.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

corn

🥗Healthier: zucchini

💰Cheaper: frozen corn

Zucchini adds moisture and nutrition, while frozen corn is often less expensive.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced jalapeño and bell pepper; cook for another 2-3 minutes.

Add uncooked rice and stir to coat in oil, about 1 minute.

Pour in vegetable broth and bring to a boil.

Add diced tomatoes, corn, peas, carrot, cumin, salt, and black pepper; stir to combine.

Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.

Remove from heat and let sit covered for 5 minutes.

Fluff rice with a fork and stir in chopped cilantro and lime juice before serving.

Cooking Techniques

Spice Level: