Mexican Rice

1½ cups water
1 cup salsa
2 chicken bouillon cubes
2 cups uncooked instant rice

1. In a saucepan over medium heat, bring water, salsa and bouillon to a boil.

2. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed. Fluff with a fork.

Yields: 6-8 servings

NOTES:
I like using tomato based bouillon cubes.