Recipe: Salsa rice

Some weeks, I like to go through my cupboards, refrigerator and freezer and see how long I can go without buying anything but fresh produce and milk. It's amazing to me, sometimes, how long I can really go if I get creative. (And I know that I'm very lucky that my cupboards are that full).

This favorite recipe came out of one of those no-shopping weeks. I've made more complicated Spanish or Mexican rice before, using all sorts of spices and even baking it in the oven. Those were delicious. This one is much easier.

This recipe also is a great way to get rid of leftovers or canned or frozen goods that need to be used. You start with a very basic recipe, which I serve as a side. From there, you can add any number of things to make it your main dish.

1 cup shredded cheese such as cheddar, Colby Jack or a taco blend

Prepare the rice according to the package. You can use instant, long grain or brown rice, for instance. My family really likes jasmine rice. Once the rice is done cooking, stir in the cup of salsa and cup of cheese. If you want this as just a side dish, you're done!

If you'd like it to be your main course, great add ins include frozen, thawed corn; rinsed and drained black beans; cooked, chopped chicken; browned hamburger, including leftover taco meat; and sauteed onions and green peppers. You might want to add in a bit more salsa depending on how much you add to the dish.

This also is yummy when topped with chopped avocado, more salsa, sour cream, hot sauce, fresh cilantro and a bit more cheese.