Best Spanish Rice


2 tablespoons oil
2 tablespoons chopped onion
1-1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa


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 and salsa. Reduce heat, cover
and simmer 20 minutes, until liquid has been absorbed.

Steve's note: We made half the recipe, we would have been ok with a third. Also,
used bone broth instead of chicken broth. We liked this.