You'll need:
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Instant white rice, olive oil, onion, garlic, chicken broth & salsa - I always use Pace Picante Medium.
Start out by mincing your garlic (or using the jarred stuff as I sometimes do) and dicing up about 1/4 of the onion (you'll only need 2 tablespoons). Put the oil in a skillet over medium heat & get it hot. Add the onion & garlic; saute about 5 minutes. Just get some color on it but watch closely - the garlic will sneak up & burn on ya!
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Add the rice - just straight outta the box. Don't cook it or anything - just toss the dry rice in the pan. Give it a few stirs & brown it up a smidge. Maybe 5 more minutes.
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After that add in your salsa & chicken broth.
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Cover the pan & reduce the heat. Simmer for 20 minutes, stirring once or twice as it cooks.
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Serve it up!!
(I totally forgot to take a freshly plated picture - sorry, you get my plate after I'd eaten most of my dinner!! LOL I had to add some new rice so I could get this pic for you!!)
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Mexican Rice:
2 Tbsp oil
2 Tbsp chopped onion
1 clove garlic, minced
1 1/2 cup minute rice
2 cups chicken broth
1 cup salsa (Pace Picante, medium is my recommendation)
Heat oil in a large skillet over medium heat. Add onion & garlic; saute about 5 minutes.
Mix in rice & stir occasionally. Once it begins to brown add broth & salsa.
Reduce heat, cover & simmer for 20 minutes, stirring once or twice.
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Instant white rice, olive oil, onion, garlic, chicken broth & salsa - I always use Pace Picante Medium.
Start out by mincing your garlic (or using the jarred stuff as I sometimes do) and dicing up about 1/4 of the onion (you'll only need 2 tablespoons). Put the oil in a skillet over medium heat & get it hot. Add the onion & garlic; saute about 5 minutes. Just get some color on it but watch closely - the garlic will sneak up & burn on ya!

Add the rice - just straight outta the box. Don't cook it or anything - just toss the dry rice in the pan. Give it a few stirs & brown it up a smidge. Maybe 5 more minutes.

After that add in your salsa & chicken broth.
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Cover the pan & reduce the heat. Simmer for 20 minutes, stirring once or twice as it cooks.
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Serve it up!!
(I totally forgot to take a freshly plated picture - sorry, you get my plate after I'd eaten most of my dinner!! LOL I had to add some new rice so I could get this pic for you!!)
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Mexican Rice:
2 Tbsp oil
2 Tbsp chopped onion
1 clove garlic, minced
1 1/2 cup minute rice
2 cups chicken broth
1 cup salsa (Pace Picante, medium is my recommendation)
Heat oil in a large skillet over medium heat. Add onion & garlic; saute about 5 minutes.
Mix in rice & stir occasionally. Once it begins to brown add broth & salsa.
Reduce heat, cover & simmer for 20 minutes, stirring once or twice.
Mmm..I tried this tonight and this is now my favorite recipe for Spanish rice. I'm glad I found it. I'm enjoying your recipes and looking forward to trying more!
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