Spanish Rice

2 T. butter or margarine
½ of a small yellow onion
1 c. uncooked long grain rice
2 c. hot chicken broth (2 c. boiling water + 2 bouillon cubes)
1-2 c. salsa
2 green onions, chopped (optional)

Melt butter in a saucepan. Sautee onion and rice until lightly brown. Add chicken broth and salsa. Stir well. Cover and simmer for 25 min. or until liquid is absorbed and rice is tender. Stir in green onions just before serving if desired. Yield: 4-6 servings.
(*Note: The type and amount of salsa used determines how spicy the rice is. I omitted the green onions and used Pace mild picante sauce and it turned out great.)

This is Kim’s recipe and it is fast and fabulous!