Ingredients
1/2 cup salsa
1 cup long-grain rice
3/4 teaspoon coarse salt
1 tablespoon unsalted butter
1 1/2 cups water
Fresh parsley leaves
Preparation
Combine salsa, rice, salt, and butter in a small pot. Cook over medium-high, stirring, until liquid is reduced, about 4 minutes. Add water and bring to a simmer. Cover and cook until liquid is absorbed, about 15 minutes. Fluff with a fork, top with parsley, and serve.
