2 Cup Minute Rice
1 Cup Chicken Broth
1 Cup Salsa
1 Tbsp butter
1 Tsp cummin
1 Tsp Garlic Powder
1/2 Tsp chili powder
1/4 Cup Onion
1/2 Cup corn

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1. Saute
Heat oil in a saucepan. Saute diced onion in butter until translucent and minute rice and stir for 1-2 minutes until slightly golden.
2. Boil
Pour in the broth, salsa, seasoning. Stir well and bring the mixture to a rolling boil.
3. Steam
Cover the pan and remove from heat for 5 to 7 minutes until liquid is fully absorbed.
4. Fluff
Remove the lid and fluff with fork and serve.

by: Brent Horton

Yield:

Servings

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