Servings: 6 to 8 servings

2 tablespoons oil - I used avocado oil 2 tablespoons oil - I used avocado oil
2 tablespoons chopped onion - I used between 3 & 4 Tbsp. 2 tablespoons chopped onion - I used between 3 & 4 Tbsp.
1 ½ cups uncooked white rice 1 ½ cups uncooked white rice
2 cups chicken broth - I used chicken Better than Bouillon 2 cups chicken broth - I used chicken Better than Bouillon
1 cup picante sauce - I used Pace Medium picante sauce from Costco. 1 cup picante sauce - I used Pace Medium picante sauce from Costco.

Heat oil in a large, heavy skillet over medium heat. Add onion; cook and stir until tender, about 3 minutes.
Add rice; cook and stir until rice begins to turn golden brown. Stir in chicken broth and picante sauce. Bring to a boil. Reduce heat, cover, and simmer until liquid has been absorbed, about 15 to 20 minutes.

I let the rice sit on the stove for 30 minutes without heat, so the rice had a chance to fully cook and plump up. I then put it in a Corningware casserole and put it in the microwave to heat it up.  I let the rice sit on the stove for 30 minutes without heat, so the rice had a chance to fully cook and plump up. I then put it in a Corningware casserole and put it in the microwave to heat it up.