Cilantro-Lime Rice

This is my version of this versatile Mexican rice dish. Tonight I served the rice as a side to chicken enchiladas.



1 c long grain white rice
1 T vegetable oil
1 t minced garlic
3 c water
1 t chicken bouillon granules
2 T lime juice
1 T dried cilantro
½ t onion powder
⅛ t chili powder
Pinch salt

In a saucepan over medium heat, saute the rice and garlic in oil until golden brown and then add remaining ingredients. Bring to a boil over high heat. Reduce heat to medium, cover, and simmer, stirring occasionally, until the rice is tender 20-25 minutes. Makes 6 servings.