Ingredients
- 1 cup long-grain white rice rinsed
- 2 cups low-sodium chicken broth
- 1 cup salsa
- 1 cup shredded cheddar cheese
Instructions
- In a medium saucepan, combine the rice, chicken broth, and salsa. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the saucepan from the heat, add the shredded cheddar cheese, and stir until the cheese is melted and evenly distributed throughout the rice.
- Serve the cheesy Mexican rice hot as a delicious side to your favorite Mexican dishes.