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Spanish Rice




  • 2 Tbsp oil
  • 2 Tbsp chopped onion
  • 1 ½ cups white rice, uncooked
  • 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.

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