Mango Rice

In a medium saucepan, bring 2 cups of water to a boil and dissolve the beef bouillon cube or granules, stirring until fully incorporated to create a rich broth.

Add the stick of butter to the hot bouillon broth and stir until completely melted and blended into the liquid.

Stir in the diced white onion and allow it to soften slightly in the hot broth over medium heat.

Add the white rice to the seasoned broth, stirring once to distribute evenly and ensure all grains are submerged.

Bring the mixture back to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a tight-fitting lid.

Simmer the rice on low heat until all the broth is absorbed and the grains are tender, keeping the lid on throughout to trap steam.

Remove the saucepan from heat and let the rice rest, still covered, to allow the steam to finish cooking and fluff the grains.

Uncover, fluff the rice gently with a fork, and serve immediately as a savory side dish or light main course.