Niño Blanco Mexican Rice
2 Tablespoons butter
1/2 of a medium yellow onion, diced
1 clove garlic, minced
2 cups instant rice
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon sugar
1 12 ounce container Niño Blanco Medium Salsa
1-1/2 cups (15oz can) chicken stock
1 small can petite diced tomatoes, drained well
Melt butter in medium sized sauce pan on medium high heat. Sauté onion and garlic for 3 minutes on medium high heat. Add rice and spices and sauté for 2 minutes on medium high heat. Add Niño Blanco Medium Salsa and mix in thoroughly. Slowly add chicken broth. Add tomatoes and mix in thoroughly. Cover and bring to a hard boil. Remove from heat and let stand for 10 minutes. Fluff and serve.
Note: Yield for 6 to 8 people. Can easily be cut in half. Enjoy!