I know this isn't a traditional Mexican Rice but it is a pleasant side
dish. Really a variant of pilaf.
MEXICAN RICE
Janet US
7/16/2011
1 cup uncooked long-grain rice
1/3 cup chopped onion
2 tablespoons butter
*1 chicken bouillon cube or 1 ¾ teaspoon chicken base or 1 ¾ cup
chicken broth (if using broth, delete hot water)
*1 ¾ cup hot water
½ cup salsa (I use Pace Picante)
1 can (2.3 ounce) sliced ripe olives (I use whole olives and
slice/chop them myself)
2 tablespoons chopped green onion
In skillet, sauté rice and onion in butter until onion is tender and
rice is lightly browned. Add bouillon cube or chicken base, gradually
add hot water and salsa, stirring just to mix. Cover and simmer 20-25
minutes until liquid is absorbed. Stir in olives and green onion.
Makes 4 to 6 servings