Fill a saucepan with the water and cubes of chicken bouillon.
Add the rice with the garlic powder and dried onion flakes.
Stir everything together and put the lid on the saucepan.
Set the heat at high and watch for steam to come out from under the lid. Turn the heat down to simmer.
Set the timer for 20 minutes at this point. Do not peek!
When the timer goes off, turn off the heat.
After letting the rice rest a few minutes, you can finally peek.
Scoop out all the rice and drop it into a bowl that has the chopped cilantro, lime juice and green enchilada sauce already in it. Mix well!
Use some of the left over cilantro to dress up the rice once you have placed it in the serving bowl.