Ingredients:
1 cup uncooked long grain rice (I always use basmati rice)
2 cups chicken broth (I make my own low sodium broth using Better Than Bullion brand chicken base)
1 Tbsp. butter
1/2 cup salsa
1 tsp. garlic salt
1/2 tsp. ground cumin
Preparation:
Add broth, butter, salsa, garlic salt, and cumin to pot. Stir and then add rice. Bring mixture to a boil, cover and reduce heat to low. Simmer the rice for 25 minutes. Remove from heat (keep lid on) and let stand for 5-10 minutes. After standing, fluff rice and serve as a side to your favorite Mexican dish!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nv2xMo5yI_DS0_SR5Ey_scI8g2XIkjRu66OUzzQfdOcRf7oPpeLx1x_f_-qqCW34CuGpUS-APLt73uKg8jkPt-PdckmHdp_gESIO4D1xqpDPbMgGVRa5HGURjlTVg1AvM3qSqpgnhHg/s400/Salsa+Rice+2.jpg)
That is a great way of cooking rice. I often get inspiration for rice recipes from Tilda http://www.tilda.com/public-recipe-category/dry, you should have a look so many tasty dishes!
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