Betsy spent a long time getting this rice to as close to what you get in your favorite Mexican Restaurant. Betsy worked with the then owner of Santa Fe, at 426 Main St., Glen Ellyn, IL to get it right before we moved to Minnesota.
Serves 4-6
1 cup long grain white rice
2-3 Tbsp olive or other oil (enough to coat the rice)
2 cups Chicken broth
2 tbsp tomato paste
salt-pepper
1/4 cup salsa
hot sauce if desired
can add a bit of corn, too if desired
Put rice in a skillet (top left-we used cast iron on this but it works even better in our flameware skillets). Add oil (center). Over medium high heat roast the rice stirring fairly constantly to keep from burning. At the end it will be kind of opaque and golden (right photo) Originally Betsy washed the rice after toasting, but Juanita said no.
When golden brown, add broth, tomato paste, salt, pepper, salsa and a bit of 
hot sauce if desired.
Simmer, covered, until rice is tender (about 20 minutes). Let sit another 10-15 minutes covered. Serve.
This is what the finished rice looks like.
