Couldn't Be Easier Mexican Rice

3/4 c. water

3/4 c. salsa (store-bought or homemade)

1 chicken bouillon cube

1 1/2 c. Minute Rice

Heat water, salsa and bouillon cube over medium heat until it comes to a boil. Add the rice, cover, and remove from heat. Let sit for 5 minutes. Serves: 4-6

Jenn's Notes: If you need to make a different serving size - all you do is make the rice according to package directions, but replace half of the water with salsa and add a chicken bouillon cube. I recommend using a salsa that is pretty liquidy, so there is plenty for the rice to absorb. I love to serve mine with chopped cilantro and Feta cheese on top. So good!

adapted from: A Duck's Oven