Using Lawry’s Mexican Rice Seasoning is a simple way to make a delicious seasoned rice in 20 minutes. While Lawry’s Mexican Rice Seasoning is a blend of Southwestern US (Mexican) Inspired Flavors, it’s spicy flavor lends well to the flavors of India equally well. So while this Mexican Flavor is great as a side dish for tacos, it’s equally well suited as a side dish to accompany Indian dishes such as Tandori Chicken.
Mexican Rice Wraps
Make a quick weeknight meal with Lawry’s Mexican Rice similar to Chipotle’s.
What you need:
Prepared Lawry’s Mexican Rice
Cooked Chicken (leftover Rotisserie Chicken works well)
Sour Cream (low fat) or Guacamole
Shredded Cheddar or Mexican Cheese Bland
Jar of Taco Sauce
To Make (Note: Don’t over stuff, a little of each ingredient will work fine):
Chop up the chicken.
Place some chicken in the wrap. Top with Mexican Rice and some taco sauce.
Top with Lettuce and Tomato (if desired), and add cheese, sour cream (guacamole). Wrap Up.
Serve with Mexican Rice on the side.
To Make a Stove Top Serving of Lawry’s Mexican Rice
This delicious golden Homemade Chicken Broth is versitle in the kitchen. Use this broth
as a base for Chicken Noodle Soup, in mashed potatoes, in Ramen Soup in place of the little packet of fake flavors, as the flavor in chicken gravies, use in place of water when making rice, etc.
Many years ago, we used to make one big pot of chicken soup, adding all of the ingredients and ending up with, well, a lot of chicken soup. If you make a nice flavorful chicken broth first, you get an ingredient you can use to flavor lots of other recipes. So these days, when we’re planning on making a chicken soup, we first make a broth, and strain it (reserving the chicken meat). Then we measure out enough of our magic golden liquid to make just enough chicken soup for our family’s meal, add some meat, shredded carrots, celery, onion and noodles (Matzo balls). All done, and we have a lot of Chicken Broth left over to use to flavor many more meals.
Here is our simple recipe for making tasty Homemade Chicken Broth:
Rinse the chicken thighs and place in a large pot.
Prepare the vegetables. Don’t fret too much about chopping them nicely. We’re only using them for flavor, and they’ll be discarded when done cooking. Add all of the vegetables to the pot.
Fill the pot to within 1″ of the top lip.
Cover, and bring to a boil over high heat. Reduce heat to keep the broth at a low simmer. Cook covered for 4 to 6 hours.
Place a large wire mesh colander in another pot large enough to hold the liquid and strain the broth.
Pick the chicken thighs from the colander and remove the bones and skin. Shred the meat by hand or use a knife to chop. It’s very tender and should fall right off of the bones. Discard the vegetables, chicken bones and skin.
For a clearer broth, rinse the colander well, line with cheese cloth and restrain.
If time permits, let the broth cool, then chill in the refrigerator. When completely chilled, scoop any of the solid white fat that forms on top.
Zatarain’s NEW Lower Sodium Jambalaya Mix is rich and tasty and has less salt to boot. This Jamablaya Mix has only 410mg sodium per 1/2 cup serving. Plus it’s another one pan meal from Zatarain’s. This recipe is for a family size stovetop meal.
A note about Andouille Sausage. We used packaged Hillshire Farms Andouille Sausage which is not too hot. Some Andouille Sausages have a lot of heat, so if you are using another type of Andouille that you are not familiar with, it’s wise to test the sausage flavor after cooking and before adding the rice mix. You might have to cut the quantity of Andouille back if it’s really spicy.
1 Cup of Hillshire Farms Andouille Sausage thinly sliced
1 Cup of Boneless Skinless Chicken Breast (or Thigh), cut up into 1/2″ chunks
In a very large skillet, cook the chicken and Andouille Sausage until done.
Add 2 cups of water and butter, cover, and bring to a boil.
Meanwhile mix the Jamabalya Mix together well, and measure out 1 cup. Seal remaining mix in a reclosable plastic bag.
Add the Jamabalya Mix to the sauce pan, stir well. Return to a boil, then cover and simmer for 20 to 25 minutes (until water has absorbed). Remove from heat and let sit for 5 minutes. Fluff the mix and serve.