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Rice is a super easy staple that complements any meal. We love this flavorful side to go along with tacos, enchiladas, burritos, or even by itself.Â
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Ingredients
4Â servings
- Â 1 T cooking oil ( we use olive or coconut)
- Â 1 med onion, chopped
- Â 2 cloves garlic, minced
- Â 1 t ground ancho chili pepper (you can substitute regular chili powder if you want)
- Â ÂĽ t salt
- Â 1 C uncooked rice
-  12 ounces chicken stock
- Â Âľ salsa
-  ½ c fresh cilantro, finely chopped
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Directions
In a heavy medium sauce pan, heat oil over medium/high heat. Add onion, garlic, chili pepper, and salt. Cook for 2 minutes
Add uncooked rice and stir one more minute.
Add stock, salsa, and water. Bring to a boil and reduce heat. Wrap pan lid in a clean dish towel then put the lid back on the pan. This helps absorb any additional moisture. My mother-in-law learned this techniques while working as a traveling nurse in southern Texas.  Cover and let simmer for 18-20 minutes.
Remove pan from heat. Remove the lid and Let it sit for 5 minutes.
Add cilantro and fluff the rice and you’re ready to go!
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