1 cup uncooked long-grain white rice
1 cup uncooked short-grain white rice
1 cube chicken bouillon
2 cups saltwater
2 tablespoons cayenne pepper, or to taste
Preheat oven to 350 degrees F (175 degrees C). Stir together the saltwater mixture with the rice, stir well to combine. Pour the boiling water and cayenne to the rice mixture. Stir well after each addition until well combined.
Fill a medium saucepan with water to cover. Bring water to a boil and cook and stir for 15 to 20 minutes, stirring frequently. Continue to stir thoroughly until well coated.
Place the rice in a small bowl; add 1/3 cup of the bouillon and 3 tablespoons of saltwater, 1/2 cup of the mixture to soup and 1/4 cup of the water just to cover the rice. Reduce temperature to medium. Cover and simmer for about 8 minutes, until all liquid is absorbed.
Meanwhile, in a large bowl combine the rice, bouillon, 1 cup of water, cayenne pepper and 1 (10 ounce) can of tomato soup. Stir and serve.
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