Red Rice

• 1 (4 ounce) bag boil-in-the-bag rice (I use Uncle Ben's)
• 1 (14 ounce) can chicken broth
• 1 tomato-flavored bouillon cube (can be found in the Mexican section of grocery store)
• 2 tablespoons oil

1. Add oil to small saucepan and heat.
2. Add rice and brown.
3. When browned evenly (about 5-7 minutes) crumble bouillon cube into pan and stir to mix.
4. Once mixed add can of chicken broth and cover tightly till rice is tender (about 10-15 minutes).

boil, chicken broth, tomato, oil

Taken from www.food.com/recipe/red-rice-19216 (may not work)