Mexican rice

Mexican Rice
Serves 6-8
2 tbsp oil
2 tbsp onion, chopped
275g long-grain white rice
500ml chicken stock
225ml salsa, shop bought
Salt, to taste
  1. Heat oil in a large, heavy frying pan over medium heat. Stir in onion, and cook until tender, about five minutes.
  2. Mix rice into pan, stirring often. When rice begins to brown, stir in chicken stock and salsa. Season with salt to taste. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.