Spanish Rice

So the most important recipe you can learn when making "American" food in a foreign country is how to make salsa. The stuff in the jars is just gross. So you learn to cut up tomatoes and onions and garlic and jalapeños and cilantro/coriander and away you go. Until you discover that you need to put salsa into something in order to bake it. But then you don't want to use your fresh salsa, because it isn't the right concistancy. You need the jar stuff. Only if you live in a foreign country you may not have access to it OR it may be so freakin' expensive you can't quite figure buying 4 bottles of the stuff for a recipe. (You need crap loads of the stuff for the Nacho Chicken Casserole.) Wadda ya gonna do??

Archaeogoddess's Instant Fake Salsa for Cooking
don't eat this with chips, it's not a proper salsa, really
1 can stewed or chopped or diced or whatever tomatoes
2 tsp chili pepper (flakes or powder if that's what you got)
3/4 tsp oregano
1/2 tsp garlic salt
1 tsp cumin
*optional: add a diced green bell pepper and onion if it's not already in the recipe you're using this cheat for

MIX

Now you are ready to make

Spanish Rice
2 tbsp oil
1 onion
1 1/2 cups uncooked rice
2 cups chicken broth (or 2 cups water and correct amount of bouillon)
1 cup salsa or one recipe of instant fake salsa for cooking

Instructions
1. In a pot, heat oil, cook onion until soft.
2. Add rice and brown or not, because parboilled rice doesn't like to brown and brown rice is well, kinda brown already so it's hard to figure. For what it's worth, I dump in the rice, swirl it around until it has absorbed the oil and is mixed with the onion.
3. Add broth and salsa. Bring to a boil and simmer, covered, for 20 minutes.

By the by, I love this reheated the next day with a fried egg and some jalapeños. Because I OBVIOUSLY do not get enough acid in my stomach from stress already.