Belinda's Mexican Rice

This is Mexican rice, which doesn't have a tomato base, like Spanish rice. It is mild and light-tasting. I originally (incorrectly) posted this with a copycat recipe with Chili's Margarita chicken. It made it seem as though this was a copycat recipe; however, this is my own rice recipe, and I make it as a side for all of my Tex-Mex recipes!

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  cup white rice
• 2  cups chicken broth
• 1⁄4 cup salsa
•  cumin, to taste
•  garlic salt, to taste
• 1  tablespoon  vegetable oil

Directions

1. Sauté the rice in the oil for a couple of minutes, until it starts to get lightly browned.
2. Add broth, salsa, cumin, and garlic salt; bring to a boil, then cover and simmer for 20-25 minutes, or until done.