Spanish Rice

Here's a favorite rice recipe that I stole from my mother, who made this a specialty. The secret to a fluffy rice is the frying of the rice to a nice golden brown. You'll know it's ready for the liquids because it will have a wonderful nutty aroma.

Ingredients

1 c long grain white rice, uncooked
1 tbsp vegetable oil
2 tbsp chopped onions
2 tbsp chunky salsa, choice
2 c chicken broth, low sodium
dash salt to taste
sprigs of cilantro, chopped (optional)

Heat the oil in a large, deep frying pan, such as a chicken fryer. When the oil is hot pour in the rice and cook, stirring until it turns to a light, golden brown. Add the onion and continue to stir until the onion is clear. Next add the chunky salsa and stir to coat the rice and onion mixture. Careful not to put in too much salsa, because you just want to flavor and color the rice, not congeal it. Add the chicken broth and dash of salt, cover and lower the heat to simmer. Cook until the liquid is absorbed. Finish with chopped cilantro if desired.