1 cup rice
1 tablespoon olive oil
2-3 tablespoons salsa
2 cups chicken broth or water
1 cup whole kernel frozen corn
Sauté rice in olive oil until lightly browned.
Add salsa, stirring to coat rice.
Cook until liquid from salsa has evaporated.
Add broth and corn; turn the heat to low, cover, and simmer about 20 minutes, until the liquid is absorbed and rice is tender.