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Place the chicken bouillon cubes in a bowl with warm water. Microwave for 1-2 minutes to allow dissolve.
Pour oil in a large skillet over medium heat. Add rice and cook for about 5-10 minutes or until lightly golden brown. Then push rice to one side of the skillet. Add diced onions and cook 2 to 3 minutes and then stir in garlic and cook an additional minute. Combine onions and rice.
Add tomatoes, including juice to rice mixture. Press down on some of the tomatoes with a fork to smash. Add in water/bouillon mixture, cumin and salt, stir and bring to a boil.
Once at a boil, turn heat to low and place lid on the pan. Simmer for 25-35 minutes, or until the rice has absorbed the liquid and the rice is cooked through.
Remove from heat and fluff with a fork. Stir in fresh cilantro if desired. Salt and pepper to taste. Enjoy with your favorite Mexican dish!