Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa.
Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
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|Serving Size: 1 Recipe (3115g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 4318 (59%)|
|Amt Per Serving||% DV|
|Total Fat 479.7g||640 %|
|Saturated Fat 120.3g||602 %|
|Monounsaturated Fat 183.5g|
|Polyunsanturated Fat 139.1g|
|Cholesterol 1840mg||566 %|
|Sodium 3268mg||113 %|
|Potassium 5745.4mg||151 %|
|Total Carbohydrate 239.8g||71 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 231.7g|
|Protein 480.3g||686 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7319
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