A flavorful and easy-to-make Spanish-style rice dish, perfect as a side or main course.
Combine the chicken broth, salsa, ketchup, cumin, paprika, and black pepper in a microwave-safe bowl. Heat in the microwave for 5 minutes.
Heating the broth mixture helps to blend the flavors before adding it to the rice.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
Stir the onion frequently to prevent it from burning.
Add the rice to the skillet and toast it for 2-3 minutes, stirring constantly.
Toasting the rice enhances its nutty flavor and helps it stay fluffy.
Pour the heated broth mixture into the skillet with the rice. Stir well and bring to a boil.
Be cautious when adding the hot broth to avoid splashing.
Reduce the heat to low, cover the skillet, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
Avoid lifting the lid during cooking to ensure even steaming.
Fluff the rice with a fork and serve warm.
Fluffing the rice with a fork prevents it from clumping together.
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