Rice Salad - cooking recipe

Ingredients

2 to 2 1/2 c. water
1 c. uncooked rice
1 Tbsp. chicken flavored instant bouillon
1 (15 1/2 oz.) can red kidney beans, drained
1 c. each: coarsely chopped jicama, green and red bell peppers
1 (4 oz.) can chopped green chiles, undrained
1/3 c. lemon juice
3 Tbsp. vegetable oil
1 Tbsp. sugar
1/2 tsp. ground cumin
1/4 tsp. garlic powder or 1 clove fresh pressed garlic

Preparation

In a medium saucepan combine water, rice and bouillon.
Bring to a boil.
Reduce heat and simmer 15 to 20 minutes or until rice is tender.