Ingredients:
- 2 lbs long-grain rice
- 2 boxes of vegetable broth
- 1 (16 oz) can chunky picante salsa
- 4-6 tbsp vegetable oil
Instructions:
1. Toast the Rice:
Heat 4-6 tbsp of vegetable oil in a large skillet or pot over medium-high heat.
Add the unrinsed rice and stir frequently for 5-7 minutes until the grains are well coated and turn slightly golden.
2. Cook the Rice:
Pour in both boxes of vegetable broth. Stir well.
Bring to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the rice absorbs all the liquid and is fully cooked.
3. Add the Picante Salsa:
Once the rice is cooked, stir in the entire can of chunky picante salsa. Mix well to distribute the flavors evenly.
Remove from heat. Let sit for 2-3 minutes so the flavors blend.
4. Fluff & Serve:
Fluff the rice with a fork and serve warm.