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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