Heat 2 tablespoons of in a large nonstick pan over medium heat until hot. Rinse rice if you want.
Add 1 cup long grain rice. Add 1/2 teaspoon ground cumin and salt. Toast until nicely brown about 8-9 minutes. The last minute of toasting, add 1-2 cloves crushed garlic.
Add 1 cup of your favorite salsa and 1 cup chicken broth. Add optional jalapeno, carrot, or peas if you want. Bring to a boil then decrease to low heat and cover.
Simmer for 20 minutes until tender. Remove from heat and stir. Cover and let rest until served.
You can use different rice and adjust the cooking time.
Rinsing the rice is felt by some to prevent sticking by some people. To me, the browning takes care of that.
Add the optional jalapeno, peas, and carrot if you want.
Good refrigerated for 3-4 days, but I do not like to freeze rice.
I set serving size to 1/2 cup.
An easy recipe to increase in size.
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