Green Rice

In a large non-stick frying pan, add:
1-2 Tbl olive oil
2 cups of long cooking white rice

Stir, over medium-high heat, until the rice looses its transparency and begins to toast. Add 1 1/2 cups water and 1 Tbl chicken base (or equivalent bullion powder or cubes). Stir to mix. When liquid is absorbed, add another 1 1/2 cups water and 1 cup medium green salsa. Turn heat to low. When liquid is absorbed, taste and add more chicken base if it needs more salt. Add 3 large cubed tomatillos and 1/2 cup each of finely chopped onion and coarsely chopped cilantro. If rice is still crunchy add additional water, a small amount at a time, and simmer until liquid is absorbed. Serve with chicken breast baked in a mixture of cream of chicken soup and canned chicken or turkey gravy for a quick and easy dinner.