Stock in a box!
Totally stolen from Rachael Ray. Stock in a box is AWESOME! Firstly, it's shelf stable like canned goods, until opening.
Stock in a box is my go to for adding flavor in recipes where water is used. So, for rice, grains, some sauces, soups, even boiled meatballs, I use stock. I love that Kitchen Basics makes an unsalted variety now. The amount of stock you use in a recipe is equal to the amount of water, but I find that I can stretch (in other words: be uber cheap) by using a mix of water and stock actually. The flavor is usually concentrated enough that it survives being watered down.
Another great thing about stock in a box is that it tends to be actual stock. Someone else has done all the work for you -- making actual stock is a patient, time consuming process, one that I hope to never perform.
Now,if I could get Andy Samberg and Justin Timberlake to make a digital short about it...