Janet Bostwick wrote:
>
> 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

Perhaps call it "Salsa Rice", since it isn't Mexican. I recommend La
Costena salsas which are Mexican if you can find them.