This is a really simple recipe that adds flavor to Tex-Mex style dishes. I used it in enchiladas and as the base for burrito bowls. Feel free to double, triple, or cut the recipe in half.
For burrito bowls I serve with a can of refried beans and any other toppings I have on hand. We like cheese, salsa, sour cream, tomatoes, and avocados but anything goes.
2 cup dry white rice
3 1/2 cups water
4 chicken bouillons or enough for 4 cups of water
1 c. bottled salsa
Place all in a medium sized pot. Bring to a boil, reduce the heat, and cover. Let cook until the rice is tender throughout.
Check to make sure the bottom isn't sticking and burning towards the end of cooking.
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