Heat 2 tsp. oil in large saucepan on medium heat. Add garlic and ginger; cook and stir 2 min. Stir in rice.
Add water, dressing and bouillon; stir. Bring to boil, then continue to cook until bouillon is completely dissolved, stirring occasionally. Cover; simmer on medium-low heat 18 to 20 min. or until rice is tender and liquid is absorbed. Remove from heat. Let stand 5 min.
Meanwhile, heat broiler. Toss onions with remaining oil on rimmed baking sheet. Broil, 6 inches from heat, 2 to 3 min. or until lightly charred, turning frequently. Cool 5 min.
Chop onions coarsely; stir into rice mixture. Sprinkle with cilantro.
Substitute fresh parsley for the cilantro.
Serve with grilled chicken or fish.
Substitute 2-1/4 cups fat-free reduced-sodium chicken broth for the water and bouillon cubes.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.