Let’s get dinner on the table with the best ever salsa rice two ways. Asian or Mexican-style or both make great additions to any meal plan. Either way you will have a delicious and nutritious meal in about 30 minutes. Let’s begin with the authentic flavors of my sheet pan salsa shrimp fried rice followed by a classic mango pineapple salsa rice bowl with all the trimmings. Both recipes are perfectly simple ways to feed a family on a budget without sacrificing healthy global flavors.
This is my main dish entry in the Sam’s Fresh Salsa Blogger Recipe Challenge. I am among 30 bloggers who received several containers of Sam’s Fresh Salsa to create out of this world recipes that leave nothing on the kitchen counter.
Sam’s Fresh Salsa is the answer to real ingredients, freshness, and guaranteed quality. The company prides itself on using zero preservatives or additives and provides a delicious product that’s versatile to all your meals or dipping adventures! With Sam’s you’ll feel good about what you’re eating. The salsa is gluten free and 100% plant based vegan.
Let’s get cooking.
Do you like Asian flavors? If so, you will love my easy sheet pan salsa shrimp fried rice. This really is the best ever salsa rice. With a touch of sweet-heat this take-out makeover is the tastiest dinner in under 30 minutes and so much better for you, too.
How to make salsa rice
The process is so easy with minimal prep. The oven does all the work.
- All you do is toss leftover cooked rice with some soy sauce, fajita seasoning, oil, edamame and a generous helping of Sam’s Fresh Mango Pineapple Salsa.
- Bake it on a sheet pan with some seasoned shrimp and a drizzle of egg .
Great recipe for meal planning using leftover cooked rice in a satisfying salsa shrimp fried rice dinner.
½ pound cleaned tail-on large shrimp
3 tablespoons vegetable oil
2 tablespoons dry fajita seasoning
2 tablespoons water
2 tablespoons low-sodium soy sauce
3 cups chilled cooked rice
1 cup Sam’s Fresh Mango Pineapple Salsa
½ cup cooked, shelled edamame or frozen peas
1 egg, beaten
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
- Heat oven to 450F. Line a large rimmed baking sheet with parchment paper.
- Toss shrimp with 1 tablespoon of oil and 1 tablespoon of fajita seasoning; set aside.
- In a large bowl, whisk remaining oil and seasoning with the water and soy sauce. Add rice, salsa and edamame, stirring well, to evenly coat with fajita mixture.
- Spread rice mixture evenly over prepared pan. Bake on center rack for 10 minutes.
- Remove pan from oven and gently stir rice mixture around. Place shrimp on rice around edge of pan. Return to oven and bake for 5 to 8 minutes or until shrimp begin to turn pink.
- Remove pan from oven and drizzle rice evenly with the egg. Return to oven to bake for 3 to 5 minutes or until egg and shrimp are cooked through.
- Spoon onto a serving platter. Sprinkle with scallions and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: oven
- Cuisine: Asian
Keywords: fried rice, Asian, sheet pan dinner, mango pineapple, salsa, easy dinner, meal plan rotation
Now let’s go to Mexico.
It’s amazing how much fresh flavor there is in this humble and inexpensive dish. Using the “pilaf method” makes perfectly fluffy rice for this Latin inspired bowl. The rice is first sautéed in butter to bring out its toasty notes and then allowed to absorb the fresh salsa flavors and broth. It is not only beautifully fluffy, but so colorful dotted with mango, pineapple and peppers.
How you top your rice is up to you, but here is what I suggest as part of a meal plan. Remember those delicious mango pineapple pork sliders I shared last week? Well, I had enough pork loin left to make a second meal. All you do is warm it up and layer it on the rice. So smart! So quick!
- leftover cooked pork, chicken or taco meat
- freshly sliced avocados or a cooked vegetables
- fresh cilantro or other herbs
- extra mango pineapple salsa
- crema or other Mexican inspired drizzle
- fresh lime
Here is how to make it
Mango Pineapple Rice Bowl
2 tablespoons unsalted butter
1 cup uncooked jasmine rice
1 cup Sam’s Fresh Salsa Mango Pineapple plus additional for garnish
2 cups low sodium chicken broth
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Warm and seasoned leftover pork or chicken
Freshly sliced avocado
Fresh lime wedges
Melt butter in skillet over medium heat. Add rice, stirring to coat with butter. Cook rice for 3 to 4 minutes or until it appears pearly and begins to toast. Push rice to edge of skillet and pour salsa into center of pan. Cook for 2 minutes. Stir salsa and rice together. Add broth, salt and pepper, cover, and gently simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. Spoon rice into serving bowls. Top with meat, avocado, cilantro and salsa. Drizzle with crema and serve with a squeeze of fresh lime. Serves 4.
I hope you will give these fresh salsa recipes a try. Please let me know how you like them. Check out Sam’s Fresh Salsa Facebook, Instagram and website for more information and great recipes. Further, you can purchase Sam’s fresh at: ShopRite, Acme, and Safeway.