My daughter and I love to eat Mexican inspired food. When we can’t get out to our favorite Mexican restaurant, we toss together a meal of taco-seasoned beef, refried beans, and Mexican rice. Making the Mexican/Tex-Mex rice had always been a challenge, but I found a simple four ingredient solution.
2 cups chicken broth/stock
1/4 – 1/2 cup chunky salsa
1 Tsp double concentrated tomato paste
1 cup converted rice
Combine chicken broth, salsa, and tomato paste into a two-quart saucepan.
Heat to boiling. Stir in rice. Cover pan and reduce heat. Cook for 20 minutes on simmer.
Remove pan from heat. Let stand uncovered for 5-10 minutes while the rice absorbs the moisture.
Uncover, stir, and serve!