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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats	Mexican	Mexican, Rice, Side dish	4	Servings

INGREDIENTS

1	c	Long-grain white rice, raw
2	tb	Vegetable oil
1/2	md	Onion, chopped
1/3	c	Salsa (Embasa brand)
3	c	Water
1		Tomato chicken boullion

INSTRUCTIONS

RECIPE CAN BE DOUBLED
Heat oil in saut. pan on medium-high.  Add uncooked rice and stir to coat
rice with oil. When rice is brown, add chopped onions and stir. When onions
start to brown, add in salsa tomatoes, stirring to coat rice. Add in water
and chicken-tomato seasoning and bring to a boil. Allow water to boil for 5
minutes, then lower heat to medium-low and cover.  Simmer for 10-15
minutes, stirring every few minutes.
When water is completely evaporated and rice is tender, remove from heat
and serve hot.
* NOTE:  Embasa Salsa comes canned and can be found in the ethnic section
of your grocery store. This is an authentic recipe from a Hispanic friend
of mine.
Contributor:  Frances Say
Posted to MM-Recipes Digest  by frances.m.say@bakernet.com on Apr 23, 1998

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