Dollar Store Spanish Rice

2 cups white long grain rice, rinsed

4 cubes/4 tablespoons chicken bouillon, in 4 cups water

2 tablespoons butter

4 tablespoons tomato paste

3 tablespoons lime juice, or juice of 2 limes + zest

1 tablespoon dried onion flakes

2 teaspoons garlic powder

2 teaspoons paprika

1 teaspoon cumin

1 (10 oz) can Rotel diced tomatoes

1 (12.5 oz) can chunk chicken breast

1 1/2 cups shredded cheddar jack cheese

to taste Salt and pepper,

Melt butter in a high sided pan or Dutch oven. On medium heat, toast rinsed rice in melted butter.

Add tomato paste and lime juice to toasted rice and stir to incorporate. Add chicken broth made with chicken bouillon (canned chicken stock also works) and stir rice again.

Add onion flakes, salt and pepper, cumin, garlic, and paprika to rice in stock. Cover rice in stock and simmer, stirring occassionally.

When rice has started to absorb cooking liquid, add can if drained Rotel tomatoes and chilis. Stir to incorporate and cover to cook.

When rice is nearly cooked throughout, add canned chicken, breaking up large chunks with spoon. Stir to incorporate and cover to cook.

Remove rice from heat when it has absorbed all of the cooking liquid. Add cheese, leaving some for topping. Stir to incorporate. Add one last handful of cheese to the top, and replace lid to melt it. Enjoy as a meal itself, or as a side dish to your favorite tex-mex entree.