Chef’s Corner with Stacey Little: Easiest Mexican Rice
- 1 (10-ounce) package yellow rice
- 2½ cups water
- 2 tablespoon olive oil
- ½ cup salsa
- Heat the water in a large saucepan with a tight-fitting lid to boiling. Add the olive oil. Stir in the rice mix and return to a boil, stir in the salsa. Reduce the heat to a low simmer and cover with the lid. Cook for 20 to 25 minutes, stirring only once about halfway through. When tender, fluff with a fork and serve.