1 Tablespoon oil
1 Tablespoon chopped onion
3/4 cup uncooked white rice
1 cup chicken broth (not low sodium)
1/2 cup chunky salsa (La Victoria Salsa in the Medium Spicy)
1 teaspoon of chicken bouillon
Heat oil in a large, heavy skillet over medium heat.
Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often.
When rice begins to brown, stir in chicken broth, chicken bouillon, and salsa and
Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
I use a piece of aluminum foil between the pot and the lid to seal it. Usually put it between the lid and the pot and push down.
After rice is done, turn off the heat and let it sit for about 5 minutes.