Spanish Rice
Of course, this isn't Spanish at all. It's the kind of rice that comes in Mexican restaurants. 'Tex-Mex Spanish Style Rice' is an unwieldy title, though.
  1. In a heavy 2-3 quart saucepan, heat olive oil over medium heat, then add onion. Saute for a few minutes until onion begins to soften. Add the rice and stir constantly over heat, for 2-3 minutes, until rice changes from matte white to a shinier, slightly translucent color.
  2. Add stock, salsa and spices. Bring to a boil, stirring. Reduce heat to low and cook covered for 20 minutes.
  3. Let stand off heat, without opening the pot lid, for another five minutes. Fluff with fork and serve.