Leave it alone!! That is one thing I have learned about making Spanish rice...once you add the liquids, cover the pan and WALK AWAY!
2 tbsp. oil
2 tbsp. chopped onion
1 1/2 C. uncooked white rice
2 C. chicken broth
1 C. chunky salsa
Heat oil in a large heavy skillet over medium heat. Stir in onion and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
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