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


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!