Salsa Spanish Rice

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  • 2 tablespoons Olive Oil
  • ½ Onion chopped
  • 1 ½ cups uncooked White rice
  • 2 cups Chicken Broth
  • 1 cup Bella Sol Gourmet Salsa


  1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
  2. Mix rice into skillet, stirring often to lightly brown.
  3. Stir in chicken broth and salsa.
  4. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
  5. Do not open till time.