Spanish Rice

Source: Tami Richardson

2 Tbsp. oil

½ chopped onion (I use frozen, pre-chopped)

2 cups chicken broth

1 cup chunky salsa

1 ½ cups uncooked white rice

Heat oil in large skillet over medium heat. Saute onion until tender, about 5 minutes. Mix rice into skillet stirring often, until rice begins to lightly brown. Add chicken broth and salsa, bring to a boil. Reduce heat to low, cover and simmer 20 minutes, stirring once half way through, until liquid has been absorbed.

*I know you are not supposed to stir rice while cooking, but this always sticks to the bottom if I don’t. Add chicken or black beans to rice for a complete meal.