I had tried what seemed like every Mexican rice mix and box at the grocery store but none of them tasted like the rice at our favorite local Mexican place. This recipe tastes JUST like it, though. We all absolutely love it. And no matter what you serve it alongside, I’m betting your family will love it too. Yeah, it’s easy, but its’ also delicious! That’s a total win-win in my book!
Ingredients
- 1 (10-ounce) package yellow rice
- 2 ½ cups water
- 2 tablespoon olive oil
- ½ cup salsa
Instructions
- Heat the water in a large saucepan with a tight-fitting lid to boiling. Add the olive oil. Stir in the rice mix and return to a boil, stir in the salsa. Reduce the heat to a low simmer and cover with the lid. Cook for 20 to 25 minutes, stirring only once about halfway through. When tender, fluff with a fork and serve.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Stacey I want to be clear on the yellow rice your using… Are you using the Mahatma seasoned rice that’s in a yellow package….? This sounds so good and simple to make and I don’t want to mess it up….
I typically use the Vigo brand, but the Mahatma brand will work, too!
Thank you so much for taking the time to clarify that Stacey…. Plan on making Tuesday night with tacos will let you know how it turns out for us….
Hope y’all enjoyed it!
Made this to go with tacos tonight!
It looks perfect, Leanne! Hope y’all enjoyed it!
Mine is similar. I use chicken ricearoni package directions minus 1/2 cup water and add a can Rotel.
That sounds good too!
Hi first of all what salsa do you use?
And secondly how did you lose the weight?
Thank you
I typically use Herdez salsa. As for weight – I’m good a finding it but not good at losing it. 🙂
Stacey, this is fantastic in my Instant Pot: I start with the IP on Saute; when hot I saute about 1/2 cup chopped onion (sometimes I use frozen) in the olive oil 3-4 minutes; add the salsa and rice with only 1-1/2 cups water-set to “Rice”; when done, wait 5 minutes and do a Quick Release; stir in 1/2 cup frozen corn; replace lid and let sit for 5 minutes on off. This is amazingly easy and so, so good! (Try it sometime…)
Perfect! Thanks for sharing your IP directions!!
I asked my friend to make this to bring to a little Mexican food themed get together at our house. This was really good and will make again. I may try baking this in the oven next time. Thanks.
So glad to hear y’all enjoyed it!
Fresh salsa or jarred salsa?
I normally just use jarred.
I have never used yellow rice. Do I buy the rice in the box and make it or a product like Uncle Bens where you microwave the bag it comes in?
It is sold in a yellow pouch with the other rice mixes.
Absolutely LOVE this! Been making it since you first posted the recipe! Don’t know why it took me so long to let you know how much my family enjoys it! Thank you so much for making this my “go to” yellow rice recipe!
I’m so happy, Debbie! Thanks for coming back to let me know!
going to make this for a party at work will it be okay to make the night before?
It might get a little mushy, Mike.
This just might be it! I grew up on rice but hubby’s mother only made yellow rice and that’s all he likes. I’ll have to try this and see what he thinks. 😉
I hope he likes it. We LOVE it at our house.
If preparing this Mexican rice as a side dish for 6 people, should I double this recipe?
I think I would, just to be safe.
I am not sure if I have ever seen “Yellow Rice.” Is it like saffron rice? I live in the San Diego area, so I’m pretty sure I can find it in the ethnic aisle at my local store. I just have never looked for it. Thanks!
Its’ fairly common. Just look with the other rice.
I had given up trying Mexican/Spanish rice recipes. I have tried so many over the years, and every one just fell short of what I wanted. They all lacked that certain something I just couldn’t put my finger on. And I had seen this recipe when you first posted it, but I just wasn’t ready to try again. But I kept coming back to it over the past few months… And today, I came across a recipe for Mexican Chicken Tenders. Real simple, chicken tenders, taco seasoning, egg, Panko, bake ’em in the oven. And I thought, man, this would be good with some Mexican rice… So I remembered your recipe, and I took that leap of faith… And oh Stacey… This is it!!! This is “The One”!!! <3 <3 <3 Thank you, thank you, thank you!!! Next week, Burritos and Mexican Rice! If I can wait that long, lol! 😉
Love hearing that, Kim! It’s so simple, but tastes so great. Super glad you enjoyed it!
The timing was perfect! Made this last night to go with an enchilada casserole and it was fantastic and super easy! Will definitely make again…and I’m adopting your Taco Tuesday idea as well! Thank you!! 🙂
Ha! We love some Taco Tuesday! Glad y’all enjoyed it!
This is a great recipe, so fast and easy! While the rice is cooking, dice up an onion and a bell pepper and cook them in a little bit of butter till soft. When the rice is done, add the veggie mixture to it. Fabulous! 🙂
Great tip! Thanks, Denise!
I was skeptical since it was so easy, but it really is GOOD! Will definitely be making this one a lot!
So glad you enjoyed it!