Easy Spanish Rice
1/2 T. vegetable oil
1/2 C. uncooked rice
1 c. salsa (about half of a 16-oz. jar)
(10 1/2-oz.) can chicken broth
Heat the oil in a medium saucepan. Stir in the rice and cook two minutes,
stirring.
Stir in the salsa and broth. Bring the mixture to a boil, reduce heat and
simmer, covered, stirring once or twice, until the liquid is absorbed and the
rice is tender, 20 to 25 minutes.
