Mexican Rice 1 cup uncooked long-grain rice 2 cups chicken broth 1 Tablespoon butter 1/2 cup salsa 1 teaspoon garlic salt 1/2 teaspoon ground cumin Directions: Combine all ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes. Remove from heat and let rice stand with lid on for 10 minutes. Remove lid and fluff rice with a fork. Serve!
The Best Ever Broccoli Salad with Dried Cranberries
The Best Broccoli Salad 2 heads fresh broccoli (not frozen) 1/2 cup red onion, chopped 1/2 pound bacon 1 1/2 cups grated cheddar cheese (Don’t buy the pre-grated stuff for this; buy a block and grate it yourself. The texture is much better.) 1/2 to 3/4 cup of dried cranberries (However much you want, you can sub raisins as well) 2 1/2 tablespoons vinegar 1 cup mayonnaise 1/3 cup sugar
mediterranean tortellini salad with red wine vinaigrette ; Not all pasta salads have to be mayo-drenched! This Mediterranean tortellini salad with red wine vinaigrette is full of fresh veggies and bright flavors…perfect after spending a day in the sun.