Garlic Butter Rice

Melt the butter or margarine in a pot over medium heat. I usually use margarine. Add the rice and stir. Add in the chicken bouillon and stir to dissolve, making sure no clumps are left behind. If the rice starts to brown, reduce the heat. Add in the water, stir and cover, letting cook for 10-15 minutes until most of the water has been absorbed. Add in the garlic powder and stir. Once again make sure no clumps have been left behind. Cover and cook for another 5-10 minutes or so until water has been completely absorbed and rice is tender.