Mexican Rice

1-1/2 cups water
1 cup salsa
2 chicken bouillon cubes
2 cups uncooked instant rice

In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed. Fluff with a fork. Makes 6-8 servings.