An easy side dish that pairs nicely with many dishes.
In a large skillet or medium pot (the skillet must have a lid), warm the oil.
Sauté the onions until they just start to turn golden brown.
Toss in the garlic and sauté for 1 more minute.
Add the dry rice to the pot or pan and stir frequently until the rice begins to brown.
Add the salsa and the vegetable broth, stir and cover with a lid.
Bring to a simmer and reduce heat. Simmer until the liquid has been absorbed (time can vary depending on the rice you use).
When done, fluff with a fork and serve.
RECIPE NOTE: Because rices vary, you may need a slightly different amount of vegetable stock. Keep extra on hand just in case. If the liquid completely cooks out and the rice is still not fully cooked, simply add another 1 cup of stock, cover and continue simmering. Repeat until the rice is the consistency you like. It should have a slightly chewy texture when done.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.