This classic almost-from-scratch dish is a great side for a Mexican meal.

1/2 c chopped white onion

1 cup white rice

1- 7 oz. can of salsa of your choice

salt

oil

Preheat oven to 350F

Sweat onions in oil over medium heat in an ovenproof saucepan. Add rice and cook until it turns a milky white color. Dump in salsa and stir for a moment while it sears.  Fill salsa can with water and add that, plus a bit of salt. Bring to the boil, and scrape down any remaining grains of rice. Cover pan tightly and bake for about 25 minutes, tasting for doneness. Let stand 5 minutes before serving.

(adapted from Rick Bayless’s Classic Red Tomato Rice recipe)