This is not a recipe, it’s a way to hack a restaurant dish at home: Sauté onions in olive oil or butter, add a few slivers of garlic, add uncooked long grain rice into the mixture until the rice becomes transparent (as they cook, the grains will become transparent). Add some chicken broth. . .and then the secret ingredient: a cup of store-bought salsa, and cover for about 20 minutes.
When it’s finished, you end up with a rice you’d think came with a plate of restaurant tacos or enchiladas.
• ON-DEMAND: Listen to Alex describe with foray into southwestern cooking on The Faith Middleton Food Schmooze®. •