1. If using long grain rice, put in a wire mesh strainer and rinse off for 3 minutes under cold water and let drain completely. If using instant rice, just put it in the pot then add rest of ingredients and follow basic directions on box but let it sit for an additional 5 minutes over time directions state. 2. If using long grain rice, put water and salsa and cumin in saucepan. Add drained long grain rice and stir. Bring to a boil and reduce heat to medium to medium low. Cover and don't peek for 25 minutes. Check rice and see if it is tender. If not, recover and let sit for an additional 5-10 minutes. 3. My salsa is mild. If you like your rice spicier, add some cayenne or use a hotter style of salsa. 4. I have also made this with brown instand rice and it is also very good! ---------------------------------------------------------------------------
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