You need a sauce pan that has a lid.
*If your chicken stock is salted, reduce salt to 1/2 t.
1/2 cup salsa -- or Hatch red enchilada sauce
1/2 cup chopped onion
1 1/3 cup rice
2 cups *unsalted chicken stock
1 t salt
1 T oil
Stirring constantly, saute rice and onion in oil over medium-high heat until rice is starting to get toasty, and onion is beginning to brown a bit.
Add the salsa.
Continue to cook and stir until the salsa is dry.
Add the chicken stock and salt.
Bring to a rolling boil.
Reduce heat to the lowest setting.
Cover and cook for 20 minutes without peeking.
Important! ----> After 20 minutes, turn the burner off and let it sit for 10 minutes before stirring. No peeking.
The Johnson Family Cookbook