Corn and Black Bean Salsa Rice

This dish can be made with store bought salsa or you can make the basic salsa from scratch. It tastes good either way, although my children prefer it from scratch. I always double the recipe and it lasts for 3 meals for our family. Without the tomatoes makes this side dish a little more versatile.

Ingredients:

1 cup Cookwell brand Corn and Black Bean Salsa (or any other brand) See substitution recipe below.

1 cup basmati or jasmine rice

2 cloves garlic, chopped
1/2 cup onion, chopped
1 3/4 cups chicken broth
salt and pepper to taste
2 Tbsp butter
1/4 cup chopped cilantro

Directions:
Bring chicken broth to a boil in a 1 quart sauce pan. Add rice, onion, garlic, and salso. Cover with a tight fitting lid and reduce heat to low. Cook 20 minutes. Fold in butter and cilantro. Remove from heat and fluff with a fork. Let stand 5 minutes. Season with salt and pepper to taste.

Substitute salsa recipe:

1/2 can unseasoned black beans
1 cup corn
1/2 jalepeno, seeded and diced (optional)
1 plum tomato, seeded and diced (optional)

Directions:

Bring chicken broth to a boil in a pan. Add rice, onion, garlic, beans, corn, and tomato and jalepeno if desired. (I've done it both ways. I think my kids liked it without the tomatoes and peppers. It is just a different taste.) Cover with a tight fitting lid and reduce heat to low. Cook 20 minutes. Fold in butter and cilantro. Remove from heat and fluff with a fork. Let stand 5 minutes. Season with salt and pepper to taste.