Add some Tex-Mex (or New-Mex!) flavor to rice. This rice is good with Mexican food or just about any kind of meat.
GREEN CHILE RICE (Pantry Cooking: Unlocking Your Pantry’s Potential, p. 104)
2 cups water
2 chicken bouillon cubes
1 cup regular long grain rice
1/8 teaspoon dried minced garlic
2 tablespoons dried onion
1/2 tablespoon parsley flakes
1 can (4 ounces) chopped green chilies
2 tablespoons pimiento
Bring water and bouillon to a boil in a saucepan. Stir in remaining ingredients. Cover; reduce heat and simmer 20 minutes. Remove from heat and allow to sit until water is completely absorbed.
