Heat a large heavy skillet over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, 1 minute more. Add 6 to 8 oz of the salsa to the rice, cook and stir for about 1 minute.
Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Check to see if you need more liquid after about 10 minutes – it will depend on how “liquidy” your salsa is.

Feel free to add in thawed vegetables, about 1/2 cup – peas, carrots, beans in the last few minutes.