I found a basic recipe for this on allrecipes.com – but here is my slightly healthier (and more convenient for my pantry) version:
- 1 tbs evoo
- 1.5 cups rice
- 1/2 onion
- 1/2 red bell pepper
- 3/4 cup salsa
- 2 cups water
- 2 bullion cubes
1. Heat oil in a sauce pan, add chopped onion and red pepper and cook until translucent (season with salt/pepper if desired)
2. Add the rice, and stir until rice is just covered in oil and browned a tiny bit
3. Add the water, bullion cubes, and salsa and stir until combined
4. Cover with a tight fitting lid and cook for 20 minutes.
Easy and tasty!