4 cups water
4 cubes chicken bouillon
2 cups rice
1-2 cloves garlic, crushed and diced
1 cup shredded cheddar cheese
Bring water and bouillon to a boil. Add rice and garlic. Simmer on low 20 minutes or until rice is tender. Stir in cheese.
Variations:
Use 2 cans of chicken broth instead of bouillon.
Used powdered garlic instead of fresh garlic.
Served with salad, this makes a fast, filling yet light meal
1 comment:
Lauren,
This reminds me of dorm days when I would try new creations and then would bring them to the chef of our apt (you) for your approval! I look forward to trying some of your tasty creations!
Post a Comment