Baked Salsa Rice

For our Mexican inspired menu this weekend, I decided to make some Baked Salsa Rice to go with our tacos.

Baked Salsa Rice

1 cup long grain rice
1/2 medium yellow onion, diced
20 oz jar prepared salsa of your choice
1 cup water or veggie broth
1/4 cup olive oil
1/2 tsp kosher salt
cilantro to taste
1 cup Mexican-style shredded cheese

Mix all together in a 9" square baker.  Bake, covered, at 400 degrees until all liquid is absorbed (about 50 minutes).

To make this side dish into a main dish, add black beans and mexi-corn to the ingredients and layer par-boiled boneless chicken over the uncooked rice mixture and cook as directed.  Finish with a topping of shredded cheese melted for 5 minutes uncovered.

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If you feel so inclined to make your own salsa, here's my personal recipe.  I have made literally gallons of this recipe - it's a favorite of mine, to be sure.

Salsa Mexicano

1/4 to 1/2 medium yellow onion (dependent on your taste)
2 cans stewed tomatoes (Mexican style, if available)
jalapeno peppers (optional, amount to your taste)
1 small can diced green chilies with juice
2 T white vinegar
2 T tomato paste
1 T dried cilantro
1 T chili powder
1/2 tsp kosher salt
black pepper, to taste

Place onions in food processor (I use a Vitamix) and pulse until just shy of puree.  Add remaining ingredients and pulse until well mixed but still chunky.  You may need to scrapes sides to integrate ingredients halfway through mixing.  Do not over mix.