Wednesday, September 9, 2009

Mexican Rice

1 tablespoon oil
1 cup medium grain rice (you can use long grain, but we prefer the medium grain)
1/2 cup medium or mild salsa
1 1/2 cup vegetable broth
  1. Heat oil in a saucepan and add the rice. Cook the rice stirring constantly until the rice is slightly translucent.
  2. Add the salsa and stir until it begins to absorb into the rice.
  3. Add the broth and bring to a boil. Lower the heat and reduce to a simmer. Cover the pan and cook for 20 to 25 minutes until all the liquid is absorbed.

This recipe originally called for bacon in place of the oil and fresh tomato and onion in place of the salsa. I did not care for the taste of the tomatoes that I was getting out of season in the grocery store, so I replaced it with salsa and everyone liked it better!

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