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Wednesday, November 14, 2012

Mexican Rice


1 cup uncooked long-grain rice
2 cups chicken broth
1 Tablespoon butter
1/2 cup salsa
1 teaspoon garlic salt
1/2 teaspoon ground cumin

Directions: Combine all ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes. Remove lid, and fluff rice with a fork. Serve!

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