Making this is simple, and I'd be willing to bet that you have everything on hand to make it at the drop of a hat. My mom and I love the onions, but if you're not a fan, leave them out. Same goes for the heat—we clearly like things spicy in our house, so we add a lot more salsa than the average person. If you want things a bit more mild, start with less and add more later.
This is definitely more of a tomatoey rice, but it's what we like and what I grew up eating. The flavors from the salsa really enhance the entire dish, so pick out a good salsa. Serve this with as a side dish to tacos, tostadas, or enchiladas, or incorporate it into a meal of its own by combining some ground beef and stuffing it into a bell pepper!
by The Tale of Two Kitchens
splash of oil
1/2 small onion, diced
1 8oz tomato sauce
8 oz instant brown or white rice (use the tomato sauce can to measure)
1/2 cup salsa
salt, pepper, garlic powder, and red pepper flakes to taste
Heat oil in a small pot. Once hot, saute onions until soft and fragrant. Set onions aside in serving bowl.
Add tomato sauce to pot and rinse can out with about half a can's worth of water; add water to pot. Boil sauce; keep an eye on it, because it won't boil like water.
Once sauce boils, add one can of rice, onions, and salsa (you can add more salsa later if you're afraid of adding too much). Cover and simmer for five minutes.
After five minutes, turn off heat, stir, and recover for an additional five minutes. Recheck rice and add additional seasonings (if needed) and continue to leave covered until rice is fully cooked, at a consistency you like, or ready to serve.
(Optional: sprinkle in some shredded cheese after cooking.)
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset.