Chicken Bouillon Rice

Chicken Bouillon Rice


"The bouillon really adds flavor to plain rice. My husband loves it!"


20 m servings 183 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. In a saucepan bring water to a boil. Add rice and bouillon and stir. Reduce heat, cover and simmer for 20 minutes. Mix well before serving.
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  1. 44 Ratings


I've been making rice like this for over 30 years. However, I've found that the amount of bouillon cubes, or teaspoons of dry or paste bouillon should equal the total amount of ingredients. Ther...

I use canned chicken broth in place of the water & Bouillon cubes. A little butter, salt & pepper after its done. Add any cooked vegetables or Rotel tomatoes and you have a great and easy side...

I do something similar to this recipe. I use 1 chicken boullion cube per cup of water and add about 1/2 to 1 tsp or oregano or basil to the water as well. My rice always comes out a little cre...

I cut this recipe in half and used about 3 bouillon cubes (I used granules and didn't measure). The rice came out wonderful.

I added salt and butter to mine. Actually, this is pretty close to the way I make rice (adding salt and butter really helps!), and I also like to add some frozen veggies to it, makes for a nice ...

This is the recipe my husband taught me when he showed me how to make rice. The only problem with the bullion cubes is that one half of a cube (1500 mg) is the amount of salt you should have in ...

I make this all the time, although I use 1 boullion cube per cup of water, salt and pepper. Turns out great everytime!

cut back on water by 1/4 cup and also add 1 tbsp. butter.....makes adifference

We love this simple rice! It doesnt get any easier or cheaper!