This is the easiest Mexican rice recipe ever. It's ready in under 30 minutes.
Heat up oil in a pot over medium heat.
Add the rice and toast for 5 to 10 minutes until its a golden color. Stir every now and then to prevent it from burning.
Add the water, Sazon Goya and chicken bouillon. Stir and bring to a boil over medium high heat. Reduce heat to low, cover and cook for 20 minutes.
Fluff with a fork and serve.