Thursday, January 1, 2009

Mexican Rice - the easy way

I used my steamer to make this.

I used
1 cube of Maggi (Nestle) Picante Spicy Chicken Bouillon, divided in half
1 cup rice
2 cups water, plus enough to fill the steamer base
2 T Maggi Chicken and tomato bouillon

Put half of the spicy bouillon cube into the steamer base, and fill with water. Dissolve the other half in the 2 cups of water and add the chicken & tomato bouillon. Add the rice and the water to the steamer bowl. Set steamer to cook (mine takes about 30 minutes). I served this with some black bean & corn salsa & sour cream as a side dish to oven baked chicken.