Easy Mexican Rice
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Salsa||8 Ounce (1 Can)|
|Chicken bouillon cube/Beef bouillon cube||1|
|Water||2 Can (20 oz) (Use The Salsa Can)|
Heat oil in 10 inch frying pan; when hot add rice, stir and cook rice until it turns opaque white.
Be careful not to burn the rice.
Add salsa, bouillon cube, and water; stir.
Bring to a boil.
Cover, lower heat to low, low, low, and cook for 25 minutes.