Cilantro Mexican Rice

• 2 cups long grain rice
• 4 cups water
• 1 tablespoon butter
• 2 chicken bouillon cubes
• salt
• 1 (10 ounce) canrotel mexican lime and cilantro
• 1 (10 ounce) can black beans
• 2 (10 ounce) cans corn

1. In large saucepan, bring rice, water, butter, Bouillon, and salt to boil.
2. Cover tightly and cook on low heat for 8 minutes.
3. In separate bowl, cook corn in microwave while rice simmers.
4. Mix Rotel and black beans into bowl with cooked corn.
5. Stir in corn mixture with cooked rice, and cook for an additional 5 minutes.

long grain rice, water, butter, chicken bouillon cubes, salt, lime, black beans, corn

Taken from www.food.com/recipe/cilantro-mexican-rice-382753 (may not work)