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Servings: 4 to 6 servings

Total Time: 30 minutes

  • 1/2 cup prepared chunky salsa
  • 1 3/4 cup water
  • 1 cube chicken bouillon, crushed
  • 1/4 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1 1/2 tsp canola oil
  • 1 cup long-grain white rice (not converted rice)
  • 1/4 cup diced onion
  • 1 small tomato, diced
  • 1 Tbsp chopped fresh cilantro

Directions

  1. Combine water, salsa, bouillon cube, salt, chili powder, and cumin.
  2. Set aside.
  3. Heat oil in a 2-quart covered saucepan.
  4. Add rice and stir constantly until rice turns begins to turn white (not golden).
  5. Add onion and cook, stirring constantly, for 2 additional minutes.
  6. Slowly add liquid mixture (be careful as it will steam a lot).
  7. Stir in diced tomato and bring to a boil.
  8. Cover tightly, reduce heat to low, and cook for 20 minutes. No peeking!
  9. Stir in cilantro with a fork.
  10. Fluff and serve.

Nutrition

145 calories; 4 g fat; 0 g saturated fat; 23 g carbohydrate; 1 g fiber; 874 mg sodium; 0 mg cholesterol; 4 g protein

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