October 13, 2011

Super Side Dish: Salsa Rice

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Chips and salsa are a classic snack, but have you considered that you can use ShopRite Special Edition Salsas as cooking sauces?  Try them with chicken, in enchilada fillings or as a flavoring for rice.  I created this recipe to use as a side dish with enchiladas.  It is a great compliment to spicy Tex-Mex fare and the chunky veggies and fresh green onions give the rice a fresh taste.

I often place my rice in a fine-mesh colander and rinse it before cooking.  This deters the rices from clumping together when cooked which is especially helpful when you add extra flavorings, like salsa.  Rinsing your rice will give you perfect, individual grains that are ready to mingle with the flavorful salsa.

Try serving this rice with grilled chicken, tacos or enchiladas.  It also reheats well.

Salsa Rice

1 jar ShopRite Special Edition Salsa Salsa (16 ounces) — I used Three Pepper
1 cup water
1 cup white rice, rinsed
Sliced green onions for garnish (optional)

Combine all ingredients in a medium saucepan.  Bring to a boil, then reduce heat to a simmer and cook for 20-30 minutes, stirring frequently.  Rice is ready when most liquid is absorbed and rice is tender.

Alternately, combine all ingredients in a rice cooker and cook according to directions for white rice.

IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite Specialty Salsa from ShopRite for free.