Plain rice made special with shredded carrots and chicken bouillon. Use beef bouillon if you prefer. Or, add sunflower seeds for a nutty crunch.
INGREDIENTS (for 6 servings):
- 2 cups water
- 1 cube chicken bouillon
- 1 carrot, shredded
- 1 cup uncooked long-grain rice
Bring water to a boil in a medium saucepan over medium-high heat. Drop in bouillon cube and let dissolve. Stir in carrots and rice and return to boiling.
Reduce heat to low, cover and simmer for 20 minutes.
Remove from heat and let stand, covered, for 5 minutes.