Categories: Mexican

Ingredients

• 1 tbsp vegetable oil
• 3 1/2 oz packaged chorizo, cut into cubes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1.75 cups Swanson Chicken Broth
• 1/2 cup chunky salsa
• 3/4 cup uncooked long-grain white rice
• chopped fresh Cilantro

Directions

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, onion, and garlic and cook until onion is tender.

2. Stir the broth, salsa and rice into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

3. Cook for 5 minutes more or until the rice is tender and most of the liquid is absorbed. Sprinkle with the cilantro.

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