More Recipes Like Chicken Bouillon Rice

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Carroty Rice

Submitted by: mintexas

Plain rice made special with shredded carrots and chicken bouillon. Use beef bouillon if you prefer. Or, add sunflower seeds for a nutty crunch.

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Chickeny Chickeny Rice

Submitted by: Michael Scott

Rice sauteed with onion and butter and then baked in chicken bouillon stock. A new twist on cooking rice!

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Seasoned Rice

Submitted by: veggigoddess

Basmati rice is heated with soy margarine, nutritional yeast, garlic and basil to create a light, flavorful side to accompany any meal. Stir in a cup of your favorite steamed vegetable, if desired.

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Maria's Spanish Rice

Submitted by: DAISY

Rice is sauteed with onion and garlic, then simmered with pimento peppers.

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Chicken with Rice and Gravy

Submitted by: ANISSA925

Home Town: Kalamazoo, Michigan, USA

Living In: Aurora, Illinois, USA

Chicken breasts are seasoned and fried, then served with rice and a creamy gravy. A family original, my family members request this all the time!!

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G-ma's Rice

Submitted by: TXCOOKINGPRINCESS

This is the recipe for my grandma's rice. Being Hispanic, this is about as Mexican as you can get. Good as a side dish, or in a taco with ground beef.

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Rice with Almonds and Raisins

Submitted by: Annette

Home Town: Warren, Ohio, USA

Living In: Glendale, Arizona, USA

The rice is cooked in chicken broth instead of water to give it a good flavor. This dish would complement any meat, poultry, or fish. Delicious!

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White rice is sauteed in butter and then simmered with saffron infused water. The secret of obtaining fluffy rice is in having the rice hot enough that when the boiling water is added it does not stop boiling.

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South African Yellow Rice

Submitted by: DEONI

This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Also usually served with Bobotie: There is a good recipe by Caryn on this site.

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