Tuesday, July 19, 2016

#3923 - Spanish Salsa Rice

(by Shirley McNevich)

2 TBSP canola oil
1/2 of a small onion (chopped; more or less as you wish)
1 1/2 cups uncooked white rice (NOT Minute Rice)
2 cups chicken broth
1 cup chunky salsa (the higher the spice/heat level of the salsa, the more tasty the rice will be)
other spices (to your taste)

In a skillet over medium heat add canola oil and chopped onions--cook/stir until onions are tender. Add the uncooked rice--cook/stir constantly until rice starts to brown. Add the chicken broth and salsa--stir well. Turn heat back to low, cover the skillet and simmer 20-30 minutes or until rice is done and mixture has thickened (and liquid has been absorbed). Before removing from heat, taste--add other spices to your taste, stir well, and taste again.

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