Chicken Bouillon Rice

The bouillon flavor was barely detectable, so definitely use more! Whatever you serve it with is going to overshadow the very mild bouillon flavor. I served it with bourbon chicken and it just tasted like plain rice. Even eaten on its own, it was bland.

This was quick and easy in my rice cooker. Instead of bouillon, I used Sazon Goya – mainly because it has less sodium. It’s first ingredient is MSG, so I’m not sure if it was really better though. I also added some corn and peas.

the best way is to clean the rice first. Then, boil the water with the cubes until the cubes dissolve. Cook the rise (in a rice cooker or pot) with the chicken broth instead of just water. in this order – the rice actually holds the chicken flavor and you can even add chicken (cooked) later to enhance it.

I make this all the time. Very easy and tasty side dish that my picky husband loves.

I am only cook for my husband and I so I reduced the recipe. I used 1 cup minute rice, 1 cup chicken stock and cooked the rice to the directions on the box, adding a half teaspoon of chicken bouillon while the rice is cooking. After the rice was done cooking I adding about a teaspoon of Italian dressing and a sprinkle of garlic powder. Cooked for another 5 to 8 minutes. Turned out great! I prepared Angela’s Easy Breaded Chicken from all recipes with the rice. Make some changes to that too.

I followed the instrctions exactly and the outcome was very delicious and tasty. I am going to make this again and again.

cut back on water by 1/4 cup and also add 1 tbsp. butter…..makes adifference

The only thing leaving it short of 5 stars is that it’s still just rice. Plain rice doesn’t deserve 5 stars for me. That being said, it was good. Although I’m one of those pesky reviewers that doesn’t follow the recipe to a T…I’ll admit it…I used 4 cubes instead of 2…lol…and I used brown rice. So if you’re wondering if it works for brown rice, it does. And if you’re looking to add flavor to rice without adding tons of calories, this is the way to go. The cubes I used had 5 calories a piece. Considering the amount of flavor you can add, that’s pretty great. I’m more of a baker so I’m thankful for recipes like this since I never have any idea what to make for dinner…just dessert! haha

We love this simple rice! It doesnt get any easier or cheaper!

This is the recipe my husband taught me when he showed me how to make rice. The only problem with the bullion cubes is that one half of a cube (1500 mg) is the amount of salt you should have in one day. If you can buy low sodium premade chicken broth do so. If not use one cube. I love salt but my high blood pressure doesnt :)! Butter is good to add to but absolutley not necessary expecially if you are looking out for your health. If it is still too bland for you add some herbs or spice (Red peeeper, cayanne). I hope this helps whoever is trying to stay healthy out there!

This is a good recipe. however, with 2 – 3 skinless bonless chicken thighs it was EXCELLENT!

I made this but in a much smaller portion since it was just me…I used the directions on the back of the rice bag (I used long grain rice), which suggests adding butter or margarine and salt…I also added black pepper to mine…a nice variation to plain old white rice…I will definitely make this again.

We love this! I serve it with steamed mixed veggies (cali blend). It’s super easy to make and tasty too.

How can people say this is bland? Everyone has different taste buds so just adjust the amount of bouillon you like. I serve this with fried chicken and gravy…in that case this is certainly enough bouillon. Seriously…is it more bland than plain white rice? I think not.

This recipe is good for what it is. Very simple and not a lot to it. I love it as a rice to go underneath more defined food, I make it a lot with the Baked teriyaki chicken from this site and it goes together very well.

Im giving this recipe three stars because it really needs some revising. I used one bouillon cube per one cup of water and added butter, salt, pepper and oregano to taste. I also added some broccoli pieces. Turned out great! Perfect side dish and any left overs are great for lunch!

Great recipe! This is perfect for serving under you favorite chicken dish. The only differences I did were to crumble the bouillon into the water and microwave it in a cup to dissolve. I added some butter to the rice in the saucepan and poured the hot bouillon water over, just to melt the butter faster. Also, I like to salt to taste when it’s done cooking. Thank you so much! I will use this so many times more.

This was a very easy, simple and quick recipe. It was pretty tasty. Great side dish. I liked it!

This is a very simple, even obvious recipe. Still, it was an improvement on the usual plain white rice that I always make out of laziness. The chicken bouillon flavor was very mild, I thought, so I think 4 or 6 cubes, as other reviewers have mentioned, would be better. It cooked up nicely though.

This is much better than plain white rice! The first time I tried it, I used 6 boullion cubes as another reviewer suggested. The second time, I used only four as I thought it was a little salty the first time. Both times were very good and I will definitely be making this again.

I added some onions to the water and rice before cooking and it was delicious!