I LOVE Mexican Rice! As previously mentioned, I’m 1/2 Mexican. Contrary to popular belief, it’s true… even if I’m SUPER WHITE!! Although I’m pretty darn white, I can still cook some AMAZING Mexican Food, and that’s because I have wonderful teachers like my MOM and AUNTS. TODAY, I’d like to introduce you to my mudda, Liv (and my dad – hence the whiteness). My mom has been making today’s Spanish Rice recipe for as long as I can remember and first showed me how to make it. Now, we make it on a weekly basis because my kids are obsessed and it’s just so easy. I admit I was intimidated at first to make it, but after the first time it’s become easier and easier!
Ain’t she pretty? She’s gonna KILL me for putting a pic of her on here, but oh well. 😀
This recipe is actually the Spanish Rice (aka Mexican Rice) recipe of a popular Mexican Restaurant in Mesa called Mango’s (down on Main). If you’ve ever been down there and liked their rice, then you’ll love this recipe. It really is simple, delicious and the perfect side to any Mexican dish!
Brown the rice…
Add the broth…
Once all your spices and tomato sauce are added, let it simmer for at least 30 minutes.
It truly is the best side for any Mexican meal!! Below are video and printable instructions to make the Mexican rice.
Spanish Rice Recipe Video:
- 2 cups rice long grain
- ¼ cup oil
- 1 small can (8oz) tomato sauce
- 6 stems cilantro (optional)
- 1 tsp. salt
- 1 tsp. minced garlic
- 4 cups water + 1 chicken flavored bouillon cubes (or 4 cups chicken broth)
- dash of cumin
- dash of garlic pepper
- Heat oil in large frying pan on medium heat.
- Add rice and cook until golden brown.
- Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
- When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
- Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.
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For more Mexican dishes that we love with this rice, check out:
ENJOY!
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Yumm! Spanish rice! This recipe looks soo good! Thanks, for sharing… stopping by via New Friend Friday! Have a great weekend!
That is a great picture of your parents! They look so happy 🙂 And I can't wait to try this! I have been looking for a good spanish rice recipe!
Looks delish!Following from New Friend Friday!
That picture makes me want to cry!! Im so glad you did this. Maybe now I can actually make her rice instead of Rice a Roni, Mexican Style 🙂
You won me over with this post/recipe. I'm 1/4 Mexican, but you'd never guess by looking at me. I'm married to a full-blooded Mexican and I'm living in Mexico.
Looks Yumm-O. I love all kinds of rice being from the islands and all. I will have to try this.
Yummy!!! I want to make some.If you have any other projects you would like to enter in the DIY Club inc contest,we would love to have you.It doesn't matter that you have won before–OUR Sponsors want you to use their products and enter them, they would be HURT if you didn't re-enter additional projects. We would love to have you enter a project every month with some of the sponsor products you received. Have you seen the gift package this month?Cheri
That looks sooo good! Just wondering, does it matter what kind of rice you use? like short or long grained rice? thanks!
OK, this is totally funny, but I met your parents this spring. I live in Louisville, KY and have gotten to know your brother while he was in our ward. What a wonderful Missionary he is!!!
Okay, made this (doubled it) last Sunday, and ate. It. All. By yesterday. Now I'm making more! Can I just say DELICIOSO! : ) thanks for sharing it!
Ps… I also added green chiles to it halfway through the five days it lasted, and it was really really good!
This is the THIRD time I have come back for this recipe … I definitely need to write it down! Yum.
YUM!!!!!!!!!!!!! I adore Mangos…..everytime I go to Mystic Paper I eat there….are you related to the owners????? Lucky you!
A trip to Mangos and Mystic Paper is a little like heaven, huh?! We aren’t related to the owners but are great family friends. We don’t get down to Mangos a ton anymore, but always hit up the other’s brothers’ places – El Sol (on Arizona Ave, south of Ray) and especially Rico’s (on McQueen and Elliot) – both soooo good, and just like Mangos. 🙂
I’ve been looking for a recipe for Spanish rice for a long time. Thank you for posting it & thanks to you Mom for sharing it! Love the picture of your parents. Your Mom is beautiful!
Thank you, Jackie!! You will have to let me know what you think of this recipe… it is seriously my family’s favorite and is made several times each month! 😀
What size of tomato sauce?
It is the 8oz can:) I’d love to know if you try this recipe! It is super easy and the best side:)
Dang… just read this after adding a 15 oz can 🙁 Wish me luck…
Dang!! It will just be extra tomato-y 🙂 Let me know!!
This is similar to how I make spanish rice, a hispanic friend gave me the recipe! The only different thing is the garlic. I will try the garlic next time! Let me tell you, that this rice tastes just like mexican restaurants rice.!
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My husband says you look like Snow White and I agree!!!!!!!!!!! Your mom looks beautiful too. Lucky husband having mexican food all his life.!
You’re too nice! I’ve actually heard that a few times before… it’s the dark hair, white skin and red lipstick I’m often found wearing. 🙂 Thanks for stopping by!
I made your Spanish rice for my family to go with this: http://www.funnytummycafe.com/2013/01/26/chicken-adobo/
Talk about a hit of a meal! Thanks for sharing the recipe!
I have looked at several of your recipes, they look amazing. Hope you are able to get your website working properly, soon, I cannot get the print this page to work.
Found this recipe on Pinterest. What kind of rice do you use? Short grain? Long grain?
Liz O, typically long grain rice is used. This recipe looks amazing. I’m going to have to try it real soon.
I’m so excited for this..I’ve tried making a white girl version of Spanish rice for my part Mexican husband sooooo many times and it NEVER turns out. Thanks for you sharing…looking forward to reading your other recipes.
3/4Cup of oil ?!!!! Is this correct or a typo???
I’m making the rice tonight and couldn’t leave all of that oil in there. We did use 3/4 C to brown it in, but then removed the excess oil before continuing on with the recipe. I echo Sandy. Is it really 3/4 C?
It’s great that you are getting thoughts from this post as well as from our discussion made at this place.
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This is my exact recipe although I use less oil and no cilantro. If no kids are going to be eating it, instead of using regular tomato sauce, I use spicy tomato sauce found in the Mexican aisle of the grocery store.
I could eat this rice everyday!
just cooked this! the only scared part about it was putting the hot water into the oil and rice be careful! simple and easy & tastes great
thank you for the recipe!
SO glad it turned out! Adding the water to the oil is definitely a little scary. I’ll be making it this weekend too – it’s one of our favorites. 🙂
scary*
Just want you to know, I have to say this is the best Spanish Rice recipe I have ever tried, and let me tell you I have tried many. Thanks for posting. Looking for a good Carne Guisada recipe,
Thank you for taking the time to comment, Diane! SO glad you like it. It’s definitely our favorite too! Unfortunatey, I haven’t had Carne Guisada before but will be on the look out for a good recipe for it. 🙂
entirely too much oil. as previously noted-must be a typo.
The oil is correct. I’ve made it twice in the last week and it was fine. If you think it’s too much I’d try 2/3 cup instead of 3/4 cup.
Hi! I’m going to try this tonight… Is tomato sauce ‘passata’ or ketchup?
Down under ‘Australia’ we call your ketchup ‘tomato sauce’ so I thought I’d better check 🙂
Thanks
It’s not ketchup but comes in cans and is called Tomato sauce. Do you have that there in Australia?
I would try Passata for those in Australia. Or tinned diced tomatoes even. Our sauce is completely different to the US canned sauce. I will be trying this recipe for my husband who LOVES Mexican food. If this turns out right maybe I can convince him not to buy so much Mexican Takeaway 😀
Thank you Adriana for sharing those ideas!! It really is a super easy recipe. Hope he likes it!!
I LOVE Spanish rice. I had this recipe memorized after the second time making it 🙂 my family loves it. Thank you for sharing.
SO glad to hear that. It’s definitely a favorite at our home too. 🙂
Can you make this using cold, already cooked rice? I have about 4 cups cooked white rice I need to use for something.
Hi Darby. Unfortunately, I’ve never tried it using cold, cooked rice. I think for this recipe to turn out it needs uncooked rice. 🙁
Make rice pudding with your left over cooked rice or fried rice!!!
Your mom is so pretty you have a little of both and rice recipe is very good
Thank you, Angelica. 🙂
Hey thanks!!!
I’m half Mexican too and super white!!! Looove it!
Yay for super white half Mexicans, lol!! Seriously, no one believes me when I tell them. 😀
I’m just curious if the rice is cooked before you get started.
You start with uncooked rice. 🙂
Made this once and the flavor was awesome but I realized it was way too much oil. Making tonight with half the oil. Excited because although I am as white as they come, I grew up Catholic in Southern California which means I love traditional Mexican food 😉 thanks for sharing!
This sounds like it would be delicious! You list cilantro as optional, and since I love it, I was wondering when you would add it. Also, how do you prepare it? Chopped, shredded, whole or what? Thanks for sharing your wonderful recipes!
If you want cilantro I would chop it and add it just a few minutes before serving, or you can even sprinkle it on after serving. 🙂
I definitely do this when I make Spanish rice. YUMMY!
I made this today and it was wonderful! I will definitely make it regularly! However I agree with the commenter who said it was too much oil. I cut it back to 2/3 cup of oil (actually 1 1/3 cup since I doubled the recipe) and it was still very oily. Next time I will try 1/2 cup and see how it turns out. Overall, a great recipe and I was very pleased!
Yay! I’m so glad you like it. Cutting back the oil is a great idea. Thanks for stopping by. 🙂
I LOVE this recipe and have made it many times. I was curious though if you’ve ever tried freezing it? We usually have a Mexican dish once and week and I would love an easier way to have this as a side dish each time!
Hi Alyssa – so glad you have made this recipe many times and love it. Unfortunately, we have never tried freezing it. :/ If you decide to let me know how it goes so I can make a note of it on the recipe and can let others know if it does or doesn’t work. 🙂
I have made this recipe several times. And, I freeze it. Reheats wonderfully.
Can I use brown rice with this recipe? Also, do you have a refried bean recipe? I love spanish rice and refried beans!
I’ve never tried brown rice but I imagine it would still work… and we have a great family recipe for refried beans but I haven’t posted it yet. Will try to do that soon. 🙂
This was very simple and delicious. A couple tweaks I made to the recipe were, I used 1/4 cup of oil instead of 3/4 like the recipe calls for. 2 lg garlic cloves, swansons chicken broth instead of the water and only 3 cups of the broth not 4 as it yielded a firmer rice. Also instead of tomato sauce I used 4 tbs of Tom. Paste. Halfway through cooking I added a cup of frozen mixed veggies and spread them on top of rice to steam during the last part of cooking. The rice I used was jasmine, it yields a firmer texture if cooked just right. Thank you for the base of this recipe, wonderful!
3/4 cups of oil is a lot of oil..about how many ppl does this recipe make for? Im just cooking for a family of 3
I sometimes so 2/3 cup… it always turns out fine. For 3 people I would definitely half it. This recipe makes for about 8-10 sides. 🙂
Although it looks really good, I feel like the tittle of the recipe is deceiving. I am from Spain and we actually never eat this kind of rice. Nevertheless, good recipe.
I make my Mexican rice in my rice cooker .. I do everything like you but just put it in the rice cooker Perfect rice every single time.My mom would put frozen baby peas and corn
If I ever get a rice cooker, I will definitely give it a try. Thanks for the tip!
Hi, wondering how you make this in the rice cooker since you’re supposed to fry the rice first.. I’m borrowing my brothers rice cooker for a bday party and was going to fry the rice and then transfer after for simmering.. is this what you do or please explain 🙂
I’ve never tried a rice cooker, so honestly I’m not sure how it would get made? If you are familiar with one and think that would work, I’d love to know! But, you need to definitely need to brown it with the oil first, if you can’t in a rice cooker.
Are you supposed to drain the extra oil? 3/4 cup is a lot of oil.
When I make this recipe (which is often), almost all the oil cooks out. I recommend using 1/2 cup if you think 3/4 is too much. 🙂
I made this twice this week. It is delicious and really easy to make.
I’ve always been intimidated by making Spanish rice but this recipe has given me so much confidence. Simple ingredients and easy to follow instructions. I fixed this rice with beef enchiladas and it was great! Simple and delicious! Thanks for sharing!
Oh, I just love hearing that!! We make this recipe weekly and although there was a time I was intimidated by it, it’s so easy now. Glad it was a hit!
I made this with brown rice and didn’t change anything else in the recipe. It was delicious and the brown rice even had the texture of white rice. I have been looking for a Mexican rice recipe for a long time and now I have found a keeper. Thank you!
I’ve never tried brown rice before but should – sounds amazing! Thanks for the suggestion. 😉
DO U HAVE A FRIED BEANS RECIPE. WOULD LOVE IT. IF U DO?
I just want to say you and your mom are BEAUTIFUL. You don’t need to convince anyone of “what” you are, and your food is awesome! You are my go-to gal for Mexican recipes! 😉
SO glad you love our Mexican recipes… sometimes I feel like it’s the only thing I make because it’s what I’m most familiar with. I hope you can continue to find great recipes on the site. 😉
I LOVE spanish rice! A doctor recently recommended that I go a a low sodium diet to hold off early meniers disease… anyway I was wondering if this would still turn out okay if I lessened or omitted the salt?
I think it would be okay. I would use less salt and maybe use half a bouillon cube with the water. 😉
Hi Krystin,
This looks so yummie and have been looking for a recipe like this. I’ve got one question though: how many ml are in the can of sauce. I am from The Netherlands and not sure are small jars of tomato sauce will be the same in quantity…
It’s 227 grams/ml. Hope that helps! 😀
That looks de-lish and so easy. But tell me, does it come out dry, or moist and “clumpy?” I have the worst luck making Spanish rice.
Do you rinse your rice beforehand?????
I’ve never rinsed my rice beforehand, and the rice always comes out moist. 😉 We make it every week! Let me know how you end up liking it. 😉
You don’t look”pretty darn white” to me. That rice may be good but where’s the onion? Definitely needs cilantro,shouldn’t be an option. When I go to a Mexican restaurant and they serve this bland rice,I add pico de gallo to it. So much better with flavor added to it.
Wow.. what a rude comment. Not sure if you realize or even care, but your words are extremely discourteous. There are a million more polite and respectful ways you could have stated what you did above. Have a great day
I have been using this Spanish Rice recipe for a few years. It is always a hit. I can’t tell you how much I love love love it! Thanks for sharing all of your great recipes and ideas!:)
Thanks for the sweet words, Katie! I’m not joking when I say I make it once a week. My kids LOVE it (and so do I!!) Hope you can continue to find great recipes here on the site. 😉
this is absolutely my go-to recipe for Spanish rice! I’ve made it on numerous occasions, everybody loves it and wants the recipe. I’m making it today for a end of the year softball party where they are serving trip tip, Pico de gallo, etc. Thpught this would be a perfect side dish, and I tripled the recipe. I know it will be a hit! Thanks for sharing.
I’m so glad it’s a hit!! We make it every week because the whole family loves it. Thank you for stopping by and good luck at the Softball Party!! ;D
This recipe turned out great! I used canned chicken broth to substitute for the bullion cube and water.
Glad it turned out. Thanks for stopping by! 😉
Mine didn’t turn out. It turned mushy and the flavor was bland. Sucks cuz I really thought this would be a winner.
Did you follow the directions exactly? It really is a winner recipe, and I can honestly say I make it once a week. 😀
I made this exactly as the instructions said and it was AMAZING. Not mushy at all. Thanks for the recipe, and for that matter, providing FREE recipes to sometimes ungrateful people 😉
Thank you so much Renee!! I am so happy that it was amazing!! 🙂 Thanks for sharing!
Do u boil the rice first before u fry it
Nope… just fry it a little bit and then add the remaining ingredients. 😉
My rice was still hard when i was done
What should I do ?
Hi, what size can tomato sauce do you use? We have 3 different sizes i know its not the bigger one but confused on which one of the two to use. Thanks
I use an 8 oz. can. 😉
How many pounds of rice needed for party of 5oppl
I would probably quadruple the recipe. 😀
Quick,easy and sooo delicious!!
AGREED!! 😀
Cant wait to try this! All the way here in the Philippines! I assume i have to cook the rice separately first, right? 😀
Jessica, brown the rice in oil first as stated in the recipe. You then add liquid and spices and follow the rest of the recipe to finish cooking the rice. You start with uncooked rice, brown it in oil, finish the cooking process in the tomato sauce, other liquid, and spices.
Kristen, this is exactly how I learned to make Mexican rice. My biggest problem is that no matter what I do, my rice always comes out wetter than the restaurant rice. ALWAYS! If I lessen the liquid, then I have hard rice kernels!! Any suggestions? Also, my cousins have a Mexican father and Irish mother. Two of them have black hair, lighter skin tone, and blue eyes. The third looks 100% Mexican!!
Me too! I just realized though I used a 15 oz can of sauce, not the smallest one. Maybe that’s why mine never turns out! It’s always mushy or not cooked all the way.
Wich heat setting do you use when you cover it with a pan and let it cook? 🙂
I usually keep it on a low-med or sometimes lower. Since it cooks for a while, if you have it too high, the water evaporates quicker and it could possibly burn. You’ll notice if it needs to be turned down or up, just a simmer. Hope that helps!!
Wich heat setting do you use when you cover it with a lid and let it cook? 🙂
I can’t use bullion cube it has msg. If I use can chicken broth how would I work that with the water? If you can help it would be appreciated. I really would like to try this. Thank you
Maybe half chicken broth and half water..that would be 2 cups of each. The bouillon adds flavor and the chicken broth will add flavor. I don’t have any on hand, but if there are ratios on the box, I would just follow that, but keep the liquid total to 4 cups. Hope that helps:)
Yes thank you I’m making it tonight.
You’re welcome:) It’s the perfect side! I hope you liked it!
LOVE this recipe! Have made it 4 times this month. The kids and company alike have enjoyed it, so it has become a staple for Tex-Mex dinners in our home.
I’ve used a few different rice variations for this recipe and the only one I didn’t care for was the one made with parboiled long grain rice. The flavor was fine, but the texture wasn’t as good. I’ve used Jasmin and long grain rice. When a rice recipe calls for only 20 minutes of cooking, then that’s how long I cook this recipe; then I leave the lid on letting it rest on the back of the stove until ready to eat. This is now a family favorite! Thank you for sharing!
So happy to hear that your family loves this recipe!! We make it all the time, too!! Love your variations!! Thanks so much for letting me know!
I have never made Mecican rice before and this was super easy and turned out great:)
I’m so glad you tried it!!! It is super easy 🙂 It’s our favorite Mexican side! Thanks for letting me know!
Yum! This, by far, is the best Mexican rice I have ever made. Along with the rice, I prepped your cheese enchiladas. ‘Linner’ will be fabulous later in today. Thank you!
I’m so happy!!! We love it, too!!! Thanks so much for letting me know!!
This is the exact recipe my Mother learned from her friend and that I grew up eating at least once a week as a child except we had NM chile powder and chopped green chile in our dish! We just love Mexican Food! I’ve tried to make this regularly but it’s hit and miss for me. It either turns out to be delicious or crunchy! I think it is the browning that causes it to harden. Please tell me how long you brown the rice and if the 3/4 c of oil is what keeps it from becoming crunchy. I might not be using enough oil in my cooking. I noticed another person had the same problem here that I do…Any thoughts on this?
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It is just 3/4 cup, which browns the rice, but I only brown until they are golden (a light, pale, yellow color) then I add the other ingredients and simmer on very low for about 40-45 min (covered). I do stir every so often. Hope this all helps. Key is to not burn rice at the beginning and to keep heat on low while simmering. Let me know if you have any other problems!
Thank you for sharing this & other recipes! I read your blob and always surprised & pleased to find I’m not the only 1/2 white 1/2 Mexican that looks very white but loves to cook yummy Mexican, and I’m a Luna to boot! Anyways keep up the great recipes, I’m always looking for yummy food to feed my family 😊
Oh, thank you Carol! Haha..loved what you said about being halfies and loving Mexican food!! We could eat it almost daily!!
This recipe tastes very similar to Spanish rice you would be served at most Mexican restaurants in the southwest US. If that is what you’re looking for, this recipe is perfect.
Thanks for sharing, Paul! We love this rice..it’s a staple around here!!
This recipe is very close to our family’s recipe! Even tho we are Italian, my Godmother and Godfather were both married to Mexicans! Absolutely yummy!
I hope everyone will make this, I know they will enjoy it! Marisa
Thanks so much Marisa!! It really is the best!
I’m certainly going to try the rice dish very soo. I love Spanish rice…
Then, you’ll love this!! It’s a staple with any Mexican food around here 🙂 Hope you enjoy!
That’s a great picture of your parents and yes, your mom is beautiful!!
This recipe sounds great but, do you rinse the rice of the day before you make it so it has time to dry or will it not splatter in the hot oil?
Thanks so much!! I’ll tell her you said that 🙂 I do not soak the rice. It doesn’t splatter, though I do pour it in slowly 🙂 Hope you enjoy!!
It’s the best!!! Been our go to for years! Thanks for sharing! ☺
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Thanks so much for sharing!! It sure is the best 🙂
This was so yummy. I have always wanted to know how to make this rice. I even asked the restaurant we go to. Thank you.
I’m glad you found this recipe, then 🙂 It’s a staple around here! Thanks so much for letting me know!
Love your rice, and the fact that you use cumin. I am always asked about what is different in my rice and it’s the cumin. My grandmother cooked thru the great depression for a big family but never left out adding the love and flavors of our culture. It warm my heart to see family’s passing on traditions and great food. I still make home made tortillas and have taught my girls to keep our culture alive with good home cooking. Keep learning and blogging.
Thank you so much!!! Makes me so happy to hear!! I love what you’ve taught your daughters and love those that have taught me 🙂
Yummy! Would have rated 5 stars, but the 5th star wouldn’t light up!
5 STARS!
Oh, thank you so much!!! So, glad you like it. It’s a favorite around here!! Thanks again 🙂
So easy. It turned out great. Total stovetop time for me was 35 minutes. Maybe I had it too high.
Great!! Thanks so much for trying it and for letting me know!! It could have been a little high. But, that’s ok!
How to make home made 505 sauce..
I haven’t tried making a homemade 505 sauce. I usually buy it. Has anyone made it?
7 years later, but I just wanted to let you know that I have made this rice tons since I found this recipe a few years ago, and it is one of the very few online recipes that I am constantly going back to. I make it with some black beans and saute a little chicken and it’s a great full meal! So good! Soooo many online recipes are not very good, but this one is great!!
Oh, thank you so much! That makes me so happy! I’ll have to try adding chicken and beans! That sounds delish!
Your mom is such a pretty lady. What a cute couple!! My mom made her rice similar to this recipe. Thank you for sharing. It is an amazing recipe. Can’t wait to share with a friend who loves Mexican rice.
Oh, you are so sweet. I’ll tell her you said that 🙂 Thanks so much and hope you enjoy!!
Hello! A couple of questions please. Reading the comments, I saw several people asked about the amount of oil used, saying 3\4 a cup seemed like too much oil. The ingredients state 1\4 to 1\3 c. Of oil. What is the correct amount of oil? And the ingredients state 2 chicken bullion cubes in 4 cups of water, but in the directions it states to put 1 bullion cube into 4 cups of water. Should I use 1 or 2? Thank you very much and I am very excited to try your recipe!☺
So, sorry about that. It is 1/4 cup and it’s one bouillon cube 🙂 Hope that helps you!
Thank you for sharing this recipe, my sister, son and I love it. I have looked for a long time and could never make Mexican restaurant style rice until now. I added some dried chopped onion and use two boulion cubes and it’s so delicious. Thank you again for this terrific recipe.
That makes me so happy to hear! It’s our favorite and goes so well with any Mexican dish! Thanks for letting me know 🙂
Hi,
How many people will this serve? Thanks!
Morgan
I can make this for my immediate family & feed between 15-20, possibly more. I double it when we get together with my extended family, which is too many to count & there is always enough. Hope that helps and hope you’ll give it a try. It’s the perfect side to any Mexican dish!
This rice was so delicious!! I had many compliments on it. It is now part of our mexican food nights! Thank you for the recipe!!
Yay!! Love hearing that!! Thanks so much for letting me know.
I’m going to try this, but wonder how it would do in an Instand Pot.
I have never tried..I wish I knew. Has anyone else?
I just stumbled on this site and already have four recipes I just have to try!
Awe, thanks!! So glad you found some to try! Let me know what you think of them 🙂
30-40 minutes seems a little long for cooking rice. Is this the correct time?
Sure is 🙂 I promise! Hope you’ll give it a try!
I want to make this, but i need to cut it in half! Only making it for two!
Your recipe states to either add one bouillon cube to four cups of water… Or to use four cups of chicken broth. Did you mean to say to add a bouillon cube per cup? Or was it intentional and you have a choice of more broth tasting or not? Thanks, looking forward to making it.
It is one cube in 4 cups of water. I haven’t used the 4 cups of chicken broth, but it will have more flavor. I hope that helps! Let me know what you think 🙂