1 cup rice
1 Tbsp oil
1/4 tsp minced garlic
1 14.5oz can chicken broth
1 16oz jar chunky salsa or picante sauce
In skillet over medium-high, combine oil and rice. Cook until golden brown. Add garlic and cook 1 minute. Add broth and sauce and stir. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes, or until rice is tender and most of liquid is absorbed.
Recipe from Mary
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