An easy one pot dish that's ready in about 15 minutes. This Mexican Rice is perfect served alongside almost any dinner too!
and 1/2 cups instant white rice
(I use Minute Rice)
Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for about 2-3 minutes.
Add the instant rice to the skillet and sauté for an additional 1-2 minutes.
Add the chicken broth and salsa to the rice and stir well to combine.
Bring the mixture to a boil and remove from the heat. Cover with a lid and set aside until all of the liquid has absorbed about 5-7 minutes.
Serve and enjoy!
Store leftovers in an airtight container in the refrigerator for up to five days.