Mexican Rice

This recipe was updated after watching my mom make rice this year. It makes the rice even yummier! All that was changed was the tablespoon of bouillon was split to include chicken bouillon.

This is the easiest way to create some yummy Mexican rice. Enjoy!

Ingredients:

1/2 tbsp Knorr Tomato Bouillon with Chicken Flavor.
1/2 tbsp Knorr Chicken Bouillion
(Don't level it. Leave a little mound on the spoon.)

1/2 cup long grain rice (not instant!)* 

2 cups of water

*Rice can be browned to a toasty brown in the oven (350 degrees) or in a skillet (medium high). Either way make sure to stir rice often to brown all the rice. No oil is needed!

Add bouillon to water and bring to a boil. 

Add rice and lower heat to just above simmer.

Stir a couple of times and cover.

Looks like this after about 5 minutes.

Looks like this after about 10 minutes.

Looks like this after about 15 minutes. This is when you should stir a couple of times to fluff up the rice. Lower to simmer until the rice is tender and the water has evaporated completely.

Enjoy!