Ingredients:

1 ½ Cups long grained rice (325 grams)

2 Tablespoons canola oil

1 Teaspoon onion powder, dissolved in:

2 Cups chicken broth

1 Cup strained salsa

Directions:

In stainless steel skillet (smaller of the two large skillets) heat oil on medium-high heat (#8).

Add rice stir to coat rice with oil, and cook until you see a grain or two start to turn light brown.  Stir frequently.

Add broth and salsa and stir.

Cover and bring to boil.  I use a glass lid to better see without having to remove lid to peek.

Reduce heat to #2.

Simmer about 20 minutes or until liquid is absorbed.  Tilt pan to see if there is standing water.  Cook a bit longer if needed.

Remove from heat.  Remove lid. Let stand for 5 minutes.  Fluff and serve.