1 cup water
1/2 cup sherry
2/3 cup water
1 tablespoon olive oil
1 tablespoon chicken bouillon granules
1 teaspoon white sugar
2 tablespoons chili powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried tarragon
In a saucepan, bring water, sherry, olive oil, chicken bouillon granules, sugar, chili powder, rosemary, thyme, oregano, tarragon and 1 1/2 cups rice to a boil. Reduce heat, cover and simmer for 20 minutes. Turn off heat and let stand 15 minutes. Drain. Serve hot or cold.