Ingredients
- 2 Tbsp. vegetable oil
- 2 cups rice, preferably medium grain
- 2 cups roasted Jalapeno-Tomato Salsa
- 1 1/2 cups hot chicken broth
- 1 tea. salt
- 1/2 cup chopped fresh cilantro
Preparation
Step 1
Heat oven to 350 degrees. In a 3 qt. ovenproof saucepan, heat oil over medium. Add the rice and cook, stirring regularly, until almost all the kernels have turned from translucent to milky white and have begun to brown, about 5 minutes. Add the salsa and cook, stirring, for 1 minute, then add the broth and salt. Bring to a boil, stir once and scrape down the rice kernels that are clinging to the side of the pan.
Cover tightly and bake for 25 minutes. Remove from the oven, uncovered and test a few rice kernels; they should be just about tender at the fore (if not, return the saucepan to the oven for a few minutes longer). Re-cover the pot and let stand off the heat on the back of the stove for 5 to 10 minutes to finish cooking. Uncovered, sprinkle with the cilantro and use a fork to fluff everything together - there will e a layer of tomato that's risen to the top that you will need to mix back in.