I like to serve this rice whenever we eat a Mexican or Spanish themed dinner. It's fast and easy and not too spicy if you use mild. You can pump up the spice by choosing medium or hot salsa or enchilada sauce.
Makes 2 cups
1 T. olive or canola oil
1 cup long grain white rice
1/2 cup salsa or La Victoria Enchilada Sauce (contains soybean oil)
1/4 cup chopped onion if using Enchilada Sauce
2 cups water or chicken broth
Heat a non-stick 2 quart saucepan over med-high heat. Add oil, allow to heat a moment. Add rice and onion, if using; stirring occasionally to brown the rice. Be careful not to burn the rice. Add the water and salsa or enchilada sauce. Bring to a boil; reduce heat to low. Cover and simmer about 18 min. Rice is done when you see "holes" in the rice when you lift the lid. Fluff with a fork and serve.
(I'll get a picture the next time I make this!)
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