Salsa Spanish Rice

Servings: 4

Best With:Medium Serrano

A twist on traditional Spanish rice that makes a delectable side to dinner any day of the week, any time of the year.

What you'll need:

• 2 cups of Cocina Fresca Medium (Serrano) Refrigerated Salsa
• 1 cup rice
• 3 medium garlic cloves (minced)
• 1 cup diced onion
• 2 tbsp. olive oil
• 1 cup chicken broth

How to make it:

1. Warm the oil in a medium pot or a large skillet with lid.

2. Sauté the onions until they just start to turn golden brown.

3. Toss in the garlic and sauté for 1 more minute.

4. Add in the dry rice and stir frequently until the rice begins to brown.

5. Add Cocina Fresca Medium (Serrano) Refrigerated Salsa and chicken broth, stir and cover with a lid.

6. Reduce heat and bring to a simmer until the liquid has been absorbed (time can vary depending on the rice you use).

7. When done, fluff with a fork and serve.
   
   RECIPE NOTE: Because rices vary, you may need a slightly different amount of chicken stock. Keep extra on hand just in case. If the liquid completely cooks out and the rice is still not fully cooked, simply add another ½ cup of stock, cover and continue simmering. Repeat until the rice is the consistency you like. It should have a slightly chewy texture when done.

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