Spanish Rice

This recipe has been requested by several people. It's super simple and tasty! Even leftovers are awesome because the rice stays so moist. I use Pace Picante sauce when cooking* with salsa; it's cheap and I think it's got the perfect texture and flavor. I made huge pots of this and it still turned out great, though some of the liquid got trapped at the top at the end and burnt the bottom, so you may need give it a quick stir partway through. Perfect with any Spanish dish. Serves 4-6.

Spanish Rice

1 Tbsp olive oil
1/4 c chopped onion
1 1/2 c uncooked white rice
2 c chicken broth
1 c chunky salsa*
fresh cilantro, chopped (optional)

1. Heat oil in heavy skillet over medium heat. Add onion and cook until translucent, about 4 minutes.
2. Mix in rice, stirring frequently, for 4 minutes, or until rice begins to change color. Stir in chicken broth and salsa; bring to a boil. Immediately cover and reduce heat to low, simmering until liquid has been absorbed (start checking at 15 minutes, giving it a stir). Top with chopped cilantro, if using, and let rest, covered, 5 minutes before serving.