4 tsp. chicken bouillon (I used 2 large cubes- that make 2 cups of broth per cube)
1 clove minced garlic
1 can mild diced green chilis with the water
½ bunch chopped cilantro
1 tsp. ground cumin
½ tsp. salt
½ onion chopped
3 cups rice (not instant)
1 Tbsp. butter
Instructions
(I switched out the chicken bouillon and water for chicken stock. I'm pretty sure this should totally work, but I was using a different kind of rice than I normally do and ended up having to add a bunch more stock. You should be able to just swap it out 1 for 1 with however much water your rice needs).
Recipe by Talking in ALL CAPS at https://talkinginallcaps.com/2013/04/books-and-bites-cafe-rio-and-419.html