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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.

WHAT TO PAIR THIS WITH:

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.

OTHER WAYS TO PREPARE THIS DISH:

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!

RECIPE NOTES:

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.

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

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 112kcal

Author: Tiffany McCauley

Ingredients

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)

US Customary – Metric

Instructions

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.

Notes

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

Nutrition