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Updated: Mar 16

Cinco Salsa Mexican Rice

This is a winning, almost foolproof recipe that is quick, easy, and so good. 


3 tablespoons vegetable oil

1 cup uncooked Basmati rice 

3+ cloves minced or pressed garlic (or sub 1/2 tsp garlic powder)

1/2 teaspoon ground cumin

1 pinch each of salt & turmeric (optional)

1/4 cup chopped onion

1/2 cup Vato Blanco Cinco Salsa

2 cups chicken broth


1. Heat oil in a large saucepan on medium-ish. Add rice and stir constantly until it turns whiter, then a little golden around the edges. Sprinkle in salt, turmeric, and cumin while cooking.

2. Add onions and garlic, and cook until tender. Mix in Cinco Salsa and chicken broth. Bring to a boil. 

3. Reduce heat to low and cover with lid. Let it simmer for 20 to 25 minutes until liquid is absorbed. 

4. Fluff rice with a fork. Garnish with cilantro sprigs, serve and eat!

Note: Feel free to add a few frozen peas and carrots for color and to make it look like you’re at a Tex-Mex restaurant. A little butter at the end wouldn’t hurt, either. Enjoy!

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1 Comment

Trying the rice today! Salsa is absolutely the best.

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