1 c. uncooked extra long grain rice
1/3 c. chopped onion
3 tbsp. butter
1 chicken bouillon cube
1 3/4 c. hot water
3/4 c. salsa
1 can (2.3 oz.) sliced ripe olives, drained
2 tbsp. chopped green onion

In skillet, sauce rice and onion in butter until onion is tender and rice is lightly browned. Add bouillon cube, gradually add hot water and salsa, stirring just to mix.

Cover and simmer 20 to 25 minutes until liquid is absorbed. Stir in olives and green onion. Makes 4 to 6 servings.