Chicken Bouillon Rice

Chicken Bouillon Rice

41 Reviews 2 Pics
  • Cook

    20 m
  • Ready In

    20 m
Jennifer Riggs
Recipe by  Jennifer Riggs

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

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Adjust Servings

Original recipe yields 8 servings



  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)

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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

Kelli Tennison

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.



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!

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Gluten Free Rice Chicken Stuffing


next recipe:

April's Chicken Fried Rice