Spanish inspired rice

• 2 cups rice
• 1 cup jarred red salsa
• 4 cups chicken broth (3 if using a pot)
• 2 tbsp oil

1. Heat oil on medium in a large pan (or pot if you don’t have a large pan)
2. Toast rice in hot oil until lightly brown and opaque.
3. Add salsa and broth. Stir.
4. Cover and simmer on medium low for 30 minutes or until rice is absorbed and tender.

If you taste, and it’s not tender and the liquid is gone. Add another cup of liquid and cover and cook until liquid is gone. This can happen if you boil it and lose too much liquid to steam. Do not boil. Gentle simmer.

Heat and seasoning is brought by the salsa you buy. If you want spicy, buy a hot salsa. I usually use Herdez brand, but any will do.