Salsa Rice Recipe

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This clean eating salsa rice makes a great side dish for many main courses!

Truth be told, I haven’t eaten rice in a really long time. Part of it is because I got so used to cauliflower rice that it’s pretty much all I use anymore. But every once in a while, rice is called for, and this little side dish has tons of yummy flavor!

An overhead view looking down into a black skillet filled with this just-cooked, Clean Eating Salsa Rice.


  • I served this with re-fried beans. Delicious!!
  • As a filling for burritos
  • A side for Taco Tuesday
  • Goes great with enchiladas!
A view from the side of the skillet shows this Clean Eating Salsa Rice up close.


  • If the mood strikes, you could also turn this into a full meal by adding some corn and black beans and topping off with some fresh avocado. Yum!


  • If you need to make your own vegetable stock, try this amazing recipe for clean eating vegetable stock.
  • The amount of stock you need will vary based on the rice you use. Please have extra on hand.



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Clean Eating Salsa Rice Recipe

Clean Eating Salsa Rice Recipe

An easy side dish that pairs nicely with many dishes.
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Course: Grains, Side Dish
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 servings
Calories: 112kcal
Author: Tiffany McCauley


  • 2 tbsp. olive oil
  • 1 cup diced red onion
  • 1 cup long grain brown rice (I used brown Basmati rice)
  • 12 oz. jar salsa (your favorite – no added sugar)
  • 1 cup vegetable broth (no sugar added)
  • 3 medium garlic cloves (minced)


  • In a large skillet or medium pot (the skillet must have a lid), warm the oil.
  • Sauté the onions until they just start to turn golden brown.
  • Toss in the garlic and sauté for 1 more minute.
  • Add the dry rice to the pot or pan and stir frequently until the rice begins to brown.
  • Add the salsa and the vegetable broth, stir and cover with a lid.
  • Bring to a simmer and reduce heat. Simmer until the liquid has been absorbed (time can vary depending on the rice you use).
  • When done, fluff with a fork and serve.
  • RECIPE NOTE: Because rices vary, you may need a slightly different amount of vegetable stock. Keep extra on hand just in case. If the liquid completely cooks out and the rice is still not fully cooked, simply add another 1 cup of stock, cover and continue simmering. Repeat until the rice is the consistency you like. It should have a slightly chewy texture when done.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 0.5cup | Calories: 112kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Sodium: 335mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 1.9mg | Calcium: 18mg | Iron: 0.5mg

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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