Salsa Rice Recipe

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!

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!

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.

YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:

• Red Beans And Rice Recipe
• Spanish Rice Recipe

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 minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 10 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

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