You've never had Salsa like this before! Fresh, easy and so very delicious! You can make this a day ahead of time or at the spur of the moment. Either way, you will love this recipe made with RFF Red Rice. It's one of our staples around the Mill kitchen.
Combine rice and chicken broth in a medium saucepan and bring to a boil. Stir once, then cover and reduce to a simmer for 45 minutes. After 45 minutes, remove from heat and let sit for 10 minutes. While the rice is cooking, it is time to chop those veggies! Finely chop all of the remaining ingredients (except the lime). Once rice is done cooking, combine everything in a large bowl and squeeze the lime on top.
**For an extra layer of deliciousness, try spooning some of your salsa into prepared avocado halves and baking for 12 minutes at 350! Be sure to cover all of the exposed avocado flesh in order to prevent over browning in the oven.
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