MEXICAN RICE

This is the perfect rice to have with your Mexican-inspired meal.  It serves 6 generously.
The photos aren't "pretty" but I wanted to show the method.


1-1/2 Cups long grain rice
1 Cup Salsa, mild
1/4 Cup Canola Oil
28 oz Low Sodium Chicken broth
1/3 Cup frozen Corn
1/3 Cup diced carrots
1/3 Cup frozen baby peas
1 Tsp mild red Chili powder
1/4 Tsp Salt

Soak the rice in very hot water for ten minutes. Drain and rinse in cold water.  Drain again very well.  In a blender or small food processor, process the salsa until smooth.
Heat oil in a Dutch oven over medium-low heat and add the drained rice. Lightly brown the rice, stirring constantly to keep rice from sticking to the pan.

Add the salsa and increase the heat to medium-low; continue to cook for about 7 minutes, stirring often.  The salsa will be absorbed by the rice.

Stir in the broth, vegetables, chili powder and salt  into the rice and let the mixture come to a boil.  Turn heat to low, cover and simmer 20 minutes.  Fluff before serving.
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