Flavorful Mexican rice that rivals the local restaurants around here. Precooking the rice turned out to be the secret. Enjoy!
Servings: 4-6Prep Time: 15 minutes Cook Time: 15 minutes
2 tablespoons canola oil
1 cup long-grain white rice
1/2 cup finely chopped onion
1/4 teaspoon salt
1 tablespoon minced garlic
1 container of fresh cut salsa – you choose the heat level
1 1/2 cups chicken broth (vegetable broth works too)
Heat a large heavy skillet over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, 1 minute more. Add 6 to 8 oz of the salsa to the rice, cook and stir for about 1 minute.
Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Check to see if you need more liquid after about 10 minutes – it will depend on how “liquidy” your salsa is.
Feel free to add in thawed vegetables, about 1/2 cup – peas, carrots, beans in the last few minutes.
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