Easy Mexican Rice

I was dismayed when I discovered that my favorite boxed mexican rice mix had gluten in it, so I tracked down a replacement recipe that could be made just as easily as the mix.  Because this recipe uses salsa, there is no veggie chopping.  Plus, it tastes better!

  • 1/2 cup long grain white rice
  • 1 TBSP olive oil
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1 tsp minced garlic
  • 1 cup chicken broth (check labels)
  • 1/3 cup salsa

Saute rice, garlic and spices in oil over medium heat until puffed and golden.  Add broth and salsa.  Bring to a boil.  Cover and turn heat to low.  Simmer for about 20 minutes.  Fluff with fork and ENJOY!  Perfect with enchiladas.

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