Yesterday I posted the recipe for my sour cream chicken enchiladas. About a year ago I started making Spanish rice as a side dish for the enchiladas.
Up until then I didn’t have a recipe for Spanish rice. I started searching for a good one online and found two recipes that were contenders. Tried them both a few times and they turned out well, but this one was by far the easiest and tastiest of the two.
And, you may not believe this based on what I’ve told you about the recipe-changing-gene that I have, but I didn’t change a thing. Not a single thing. Go ahead, take a minute to let that sink in. ~~~la la la la la la la~~~ Hard to believe, isn’t it!?!?! But true! The recipe is perfect as is.
Thanks to allrecipes for this recipe. They call it “Best Spanish Rice” and, in my opinion, they’re not kidding.
2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
Heat oil in large, shallow skillet over medium heat.
Stir in onion and cook until tender (about 5 minutes).
Add rice and stir often.
When rice begins to brown, add chicken broth and salsa; stir well.
Reduce heat and cover.
Simmer 20 minutes or until all liquid has been absorbed.
Stir and serve.