Rice:

• 1 cup hot water
• 3 cubes chicken bouillon, crumbled
• 1 (6 ounce) package long grain and wild rice, such as Ben’s Original
• 1 ¼ cups cold water, or as needed to cover

Stuffing:

• 1 cube chicken bouillon
• 1 cup hot water
• ½ cup butter
• 1 cup chopped celery
• ½ cup chopped green bell pepper
• 1 (5.5 ounce) package seasoned croutons
• 2 teaspoons poultry seasoning

1. Make rice: Combine hot water and crumbled bouillon cubes in a medium saucepan; stir to dissolve. Add wild rice and 1 1/4 cups cold water, or as much needed to cover; bring to a boil.
2. Once boiling, reduce heat, cover, and simmer, stirring occasionally, until water is absorbed, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Preheat the oven to 325 degrees F (165 degrees C). Generously grease a baking dish.
4. Make stuffing: Dissolve bouillon cube in hot water to make broth; set aside.
5. Melt butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender, 5 to 7 minutes. Mix in reserved broth and transfer mixture to a large bowl. Stir in cooked rice, croutons, and poultry seasoning; transfer to the prepared baking dish.
6. Cover and bake in the preheated oven for 30 minutes.