Nerdle's Spanish Rice

• 1 tablespoon vegetable oil
• 12 cup onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground ancho chili pepper
• 14 teaspoon kosher salt
• 1 cup long grain rice
• 1 (14 ounce) can chicken broth, reduced sodium
• 34 cup salsa
• 14 cup water
• 12 cup cilantro, finely snipped

1. In a medium saucepan, heat oil over medium-high heat.
2. Add onion, garlic, ancho chili pepper, and kosher salt; cook for 2 minutes.
3. Stir in uncooked rice; cook and stir for 1 minute.
4. Add chicken broth, salsa and water.
5. Bring to a boil; reduce heat.
6. Simmer, covered, for about 20 minutes or until rice is tender.
7. Remove pan from heat.
8. Remove lid.
9. Cover pan with a clean kitchen towel; replace lid.
10. Let stand for 5 minutes to let the towel absorb any excess moisture.
11. Remove lid and towel, add cilantro; fluff rice with fork.

vegetable oil, onion, garlic, ground ancho chili pepper, kosher salt, long grain rice, chicken broth, salsa, water, cilantro

Taken from www.food.com/recipe/nerdles-spanish-rice-474687 (may not work)