Saturday, January 15, 2011

Mexican Rice

2 TBSP olive oil
1/4 cup chopped onion
1 1/2 cup instant uncooked rice
1 cup salsa
1/4 cup water
1 can chicken broth

In a large skillet heat olive oil and cook chopped onion until tender. Add uncooked rice to skillet, stirring until rice begins to brown. Add chicken broth, water and salsa. Reduce heat, cover and simmer 20 minutes. Let set for 5 minutes before serving.

Also serve sweetened corn casserole, refried beans and fried ice cream for dessert.  Make frozen margaritas and you’ll feel like you’re at Chi Chi’s