Spanish Rice

15 Jan

2 tablespoons olive oil

1 chopped onion

1 1/2 cup uncooked white rice

2 cups chicken broth

1 cup pico de gallo

1. Heat oil in a large skillet over medium heat.  Stir in onion and cook until tender, about 5 minutes.

2. Mix rice into skillet, stirring regularly.  When rice begins to brown, stir in broth and salsa.  Reduce heat, cover and simmer 20 minutes, until the liquid has been absorbed and rice is the desired consistency.

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