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. LaVictoria brand salsa suprema
1 (2.3 oz.) can sliced ripe olives, drained
2 tbsp. chopped green onion

In skillet, saute rice and onion in butter until onion is tender and rice is lightly browned. Add bouillon cube; gradually add hot water and salsa suprema, 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.