the easiest Spanish rice

Many Americans (where I grew up in the Southwest, anyway) celebrate Cinco de Mayo and I never understood why until this year... when I finally looked it up. I always thought it was one of those holidays that Americans celebrated because they love to celebrate anything and everything, even if it's not their culture or history. However, it turns out that Cinco de Mayo is a part of American history which is pretty cool, and really, I am a-ok with a holiday that revolves around making my favorite type of food. 

This Spanish rice is the EASIEST Spanish rice on the planet. Soooooo easy and really yummy! Crank up some Juanes and make this to go with your tacos, enchiladas and burritos. 

2 Tablespoons olive oil
1/4 medium onion, chopped
1 1/2 cups long grain white rice, uncooked
2 cups chicken broth
1 cup chunky salsa (I used good ol' Pace - perfect for this type of situation)

Heat oil in a medium or large pot over medium heat. Stir in onion and saute until tender, about 5 minutes. Mix rice into pot and stir until it begins to brown. Stir in chicken broth and salsa. Reduce heat and simmer (covered) for 20 minutes until all the liquid has been absorbed and the rice is cooked.