Quick Mexican Rice
|Water||1⁄2 Cup (8 tbs)|
|Salsa||1 Cup (16 tbs)|
|Chicken bouillon cubes||2|
|Instant rice||2 Cup (32 tbs) (uncooked)|
In a saucepan over medium heat, bring water, salsa and bouillon to a boil.
Stir in rice; remove from the heat.
Cover and let stand 6-8 minutes or until liquid is absorbed.
Fluff with a fork.