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Arroz Mexicana (Mexican Rice) View Larger

Arroz Mexicana (Mexican Rice)


  • 2 cups chicken stock
  • 1-cup basmati rice
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • ½ cup Vidalia onion, diced
  • ¼ cup red bell pepper, diced
  • ¼ cup green bell pepper, diced
  • 1 clove garlic, minced
  • ¼ cup Stonewall Kitchen Spicy Tomato Salsa (1/2 cup salsa for spicier rice)
  • ½ cup grated cheese, such as cheddar, Monterey Jack, asadero, queso blanco cheese or a combination


  1. Boil chicken stock in a medium-size saucepan. Add rice and salt, cover and cook 20 minutes (or until the rice is tender and fluffy).
  2. In a separate sauté pan heat the olive oil over medium-high heat. Add the onion and bell peppers and sauté until tender. Add the garlic and sauté 1-2 minutes, stirring frequently. Remove from heat and add to cooked rice.
  3. Stir Stonewall Kitchen Spicy Tomato Salsa into the rice. Place rice in baking dish and top with cheese. Place dish under broiler until cheese melts. Serve.


In Stock

Spicy Tomato Salsa
Spicy Tomato Salsa Item: 261603 $6.95