So Good Spanish Rice...

2 TBL. Canola Oil
2 TBL. Chopped Onion
1 1/2 Cups Uncooked White Rice
2 Cups Chicken Broth
1 Cup Chunky Salsa

Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

This is a really good rice to serve with tacos, enchiladas, and other Southwest Meals. Enjoy!