Chicken Bouillon Rice

Chicken Bouillon Rice

41
Jennifer Riggs 0

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

Ingredients 20 m {{adjustedServings}} servings 183 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  • 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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Reviews 41

  1. 44 Ratings

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ROSEMARY GRIFFIS
2/9/2004

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. Therefore, for 4 cups of water and 2 cups of rice, you would add 6 portions of chicken flavoring. I also use beef, pork and fish bouillon depending on what I'm serving it with.

Kelli Tennison
8/22/2007

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 dish.

LAWSOTF
8/24/2006

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 creamier and more flavorful than plain rice... Hope this helps!