Ingredients
Equipment
Method
- In a separate pot, bring the water to a boil.
- In the pot you are making the rice, heat the oil or fat over medium heat.
- Add the dry rice and sauté, stirring frequently, until the grains start to toast and turn light brown.
- Add the Pace salsa, salt, and the boiling water.
- Stir once.
- Cover with a lid, reduce heat to low, and cook for 20 minutes.
- Remove from heat.
- Let rest covered for 5 minutes.
- Lift the lid and fluff with a fork.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
Toasting the dry rice in hot fat is the critical step that separates restaurant rice from home-cooked versions—it adds nutty depth and prevents mushy texture. The Pace salsa does double duty as both seasoning and liquid, creating consistent flavor without measuring multiple spices. Freeze in 2-cup portions using freezer bags or containers; reheat directly from frozen in the microwave with a tablespoon of water, covered, for 3-4 minutes. This rice works as a base layer for burrito bowls, alongside grilled proteins, or mixed into casseroles. The recipe scales easily if you have a large enough pot—just maintain the 2:1 liquid to rice ratio.
