Quick Spanish Rice

A good red rice if you use a good fresh salsa. Otherwise, just pull a Chipotle and toss freshly made white rice with chopped cilantro, fresh lime juice and salt and pepper.

Serves 4 as a side dish

METHOD

In a covered saucepan heat 1 T canola oil.

When hot add:

• 1 cup basmati (or any long-grain white rice)

Cook over medium heat, stirring frequently, until chalky and slightly browned (don't let it get more than a touch of brown). 

Add:

• ½ cup fresh salsa - I like Emerald Valley and Trader Joe's hot fresh salsas

Stir for a few seconds until the salsa reduces a bit, then add:

• 1 ½ cup water

• ½ t kosher salt

Bring to a boil then reduce heat to lowest setting, cover and let sit for about 15 minutes (I often toss in a few Spanish olives at this point).

When liquid is nearly absorbed, stir, turn off heat completely and fluff a bit. Cover until you're ready to serve.