Spanish Rice

1 cup long grain white rice
One medium onion, chopped fine
1/2 can El Pato salsa
Enough chicken broth to make 2 cups when added to the El Pato
1 tbsp. oil

Sauté oil, onion and rice until onion is soft and rice is starting to toast. Add El Pato/ broth mixture, bring to a boil then lower heat to low, cover and cook for 20 minutes-NO PEEKING! Fluff and enjoy!