Best Spanish Rice

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March 4, 2010 by Flora Dawn

Only rarely have I ever used the prepackaged rice mixes, and since going gluten free I haven’t even looked at them. They are full or sodium and lots of other ingredients I care not to read about. That is one thing about having food restrictions, you have to read the labels, which means you can’t avoid knowing what goes into the food you consume.  I think this has made me a much more health conscious cook.

I have been making Best Spanish Rice from allrecipes for many years and it so easy to prepare. I like that the recipe calls for jarred salsa, it not only makes the recipe simple, but allows you to change the flavor of the dish by simply choosing a different salsa next time.  And if you rinse your rice, make sure it is completely dry before beginning, or the dish won’t turn out. This recipe can easily be halved.

Best Spanish Rice

  • 2 Tb oil
  • 2 Tb chopped onion, optional
  • 1 1/2 cups uncooked white rice
  • 2 cups chicken broth (vegetable broth or water can also be used)
  • 1 cup chunky salsa
  1. Heat oil in large, heavy skillet over medium heat. Stir in onion and rice, stirring often. When rice begins to brown add broth and salsa.
  2. Return to a boil, reduce heat and cover; simmer 20 minutes, until all liquid has been absorbed. Fluff with a fork and serve.
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