Easy Mexican Rice


Because sometimes it’s all about the sides. And even better when it’s easy and quick.  I think I made this is less than 15 minutes.  One super important note – use GOOD salsa!  By good Everyone’s idea of “good salsa” can be different but just make sure it’s one you love.  I used fresh pico de gallo from the refrigerated section (I’m not a fan of jarred salsa). I used the frozen Trader Joe’s packet of brown rice which I love!!  This makes a great side or filling in tacos or burritos, or even a base for a burrito bowl.

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Serves 4


Olive oil

1/2 medium onion, peeled and diced

1/2 bell pepper, diced

2 garlic cloves, peeled and finely chopped

1 Tbsp ground cumin

4 cups of cooked rice

1/2 cup salsa

juice of 1 lime

Fresh cilantro chopped

Salt & pepper to taste


Add enough oil to coat a large skillet and heat on medium.  Add onion and bell pepper, sprinkle with salt, and saute around 5 minutes or until softened and onions are translucent.

Add garlic and cumin and saute 1-2 minutes.

Stir salsa, lime juice, then rice.  Simmer a couple of minutes until desired consistency is reached (you might want to let some of the excess liquid cook off ).

Stir in cilantro – how ever much you want!  And season with salt and pepper.


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