cups chicken stock or canned low-sodium chicken broth, defatted
1
cup prepared salsa
Green chili pepper strips (optional)
Heat large skillet over medium-high heat until hot. Add oil; swirl to coat skillet. Add rice; cook and stir until lightly browned. Remove rice to small bowl. Add onion to same skillet; cook and stir until onion is translucent. Add stock and salsa to skillet; return rice to skillet. Bring to a boil. Reduce heat to low; cover and simmer until liquid is absorbed and rice is tender. Serve hot. Garnish with pepper, if desired.
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