2 tablespoons oil
2 tablespoons chopped onion
1 ½ cups ( 315g) white rice
2 ½ cups ( 600ml) chicken stock
1 cup ( 250g) chunky salsa
Heat oil in a large, heavy frying pan over medium heat. Stir in onion, cook and stir for about 5 minutes until softened.
Mix rice into the frying pan, stirring often. When rice begins to brown, stir in chicken stock and salsa.
Reduce heat, cover and simmer for 20 minutes, until liquid has been absorbed.