Confession: sometimes I make Mexican meals just because I'm craving this rice. It's something my Mom has adapted over the years and it has kind of boiled down to the basic ingredient of her red sauce enchiladas. It's delicious and even Jeff (who generally isn't a fan of Spanish rice) eats it up.
The basic amounts (can be doubled and tripled or whatever depending on the size of group you are cooking for):
2 cups water
1 cup rice
1 tsp cooking oil
1 tsp garlic salt
1 tsp onion salt
1 1/2 tsp chili powder
1 1/2 tsp vinegar
1/2 cup salsa
Fry the rice in the cooking oil for two or three minutes. Add water and the rest of the ingredients. Cover and simmer at a medium/low temperature for 20-30 minutes until the rice is tender and the water boiled out/absorbed.
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