Spicy Rice

Rinse the rice under cold water in a fine-mesh strainer until the water runs clear, then drain thoroughly.

Heat a medium saucepan or large skillet over medium-high heat. Add the chopped onion and sauté until softened and fragrant, about 2-3 minutes.

Stir in the curry powder and cook for 30 seconds to bloom the spices and release their flavor.

Add the drained rice to the pan and stir constantly for 1-2 minutes, coating each grain with the oil and spices.

Pour in the water and salsa sauce, stirring well to combine all ingredients evenly.

Bring the mixture to a boil over high heat, then reduce to low heat, cover with a lid, and simmer for 12-15 minutes until most of the liquid is absorbed.

Add the sliced mushrooms and diced bok choy to the rice, stirring gently to distribute them evenly.

Cover again and continue cooking for 3-5 minutes until the vegetables are tender and the rice is fully cooked.

Remove from heat and let stand covered for 2-3 minutes to allow any remaining steam to finish cooking the rice.

Fluff the rice gently with a fork and serve hot.