Heat the rice, water, coconut milk and salt in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender.Remove the saucepan from the heat. Stir in the salsa.
2 cups uncooked jasmine rice1.5 cups water1 cup unsweetened coconut milk1 teaspoon salt1 cup Pace® Peach Mango Jalapeño Salsa
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