Sides



Classic Red Tomato Rice | Print |
(25 votes, average 3.20 out of 5)

 

joelens_redtomatoRice

Photo courtesy of Joelen’s Culinary Adventures

 

 

 Serves 4 to 6

  • 2 tablespoons vegetable or olive oil
  • 2 cups rice, preferably medium grain
  • 1 bottle (16 ounces) Frontera Jalapeño Cilantro Salsa
  • 1 1/2 cups chicken broth or water
  • 1/2 teaspoon salt
  • 1/2 cup chopped cilantro
  1. Heat the oven to 350 degrees. In a 3-quart, oven-proof saucepan, heat the oil over medium heat.
  2. Add the rice and cook, stirring regularly, about 5 minutes.
  3. Add the salsa and stir for 1 minute, then add the broth or water and salt.
  4. Bring to a boil, stir once, cover tightly and bake for about 25 minutes. Remove from the oven and let stand 5 to 10 minutes.
  5. Sprinkle with the chopped cilantro, fluff and serve.