Lawry’s Mexican Rice Recipe

Picture of Package of Lawry's Mexican Rice Seasoning Mix
Package of Lawry's Mexican Rice Seasoning Mix

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
  • Soft Tortillas
  • Shredded Lettuce
  • Chopped Tomato

To Make (Note: Don’t over stuff, a little of each ingredient will work fine):

  1. Chop up the chicken.
  2. Heat Tacos.
  3. Place some chicken in the wrap. Top with Mexican Rice and some taco sauce.
  4. Top with Lettuce and Tomato (if desired), and add cheese, sour cream (guacamole). Wrap Up.
  5. Serve with Mexican Rice on the side.

Picture of Prepared Lawry's Mexican Rice In Pan
Prepared Lawry's Mexican Rice In Pan

To Make a Stove Top Serving of Lawry’s Mexican Rice

  1. Add water, oil, and Lawry’s Mexican Rice Mix to a 2 quart sauce pan.
  2. Bring to a boil.
  3. Add rice. Return to boil. Cover. Reduce heat to a simmer and cook for about 20 minutes (until water is absorbed).
  4. Remove from heat. Let sit for 5 minutes. Fluff with a fork and then serve.

Prepared Serving of Lawry's Mexican Rice
Prepared Serving of Lawry's Mexican Rice

Author: Matthew Schroebel Author: Matthew Schroebel

Cajun Dirty Rice

Prepared Cajun Dirty Rice in pan
Prepared Cajun Dirty Rice in pan

This is an excellent recipe for Cajun Dirty Rice and what’s quite remarkable about it is that is had no seasonings in it. Plus, there is no added salt — it’s in the chicken stock already. We used this recipe as a base for the Spicy Old Bay Shrimp Recipe that we wrote about yesterday. This is truly a great taste treat. Be sure to spoon some of the extra sauce from the pan the Old Bay Shrimp was cooked in. The two recipes have flavors that simply complement each other.

3 tbsp butter
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup red bell pepper, diced
1/2 cup poblano chile pepper, diced
2 tsp Gilroy Farms minced garlic (jarred)
1/2 pound cooked chicken livers, chopped fine
1 1/2 cups chicken stock
4 cups cooked Basmati rice, cooked
1/2 cup fresh chopped parsley

Cook the rice and chicken livers* while chopping the vegetables. Melt the butter in a large skillet, then add the onion, celery, red bell pepper, poblano chile pepper and parsley. Cook, stirring frequently, for 5 – 8 minutes until vegetables are tender.

Peppers, Onion, Parsley, Cooked. Ready to add Garlic and Chicken Stock.
Peppers, Onion, Parsley, Cooked. Ready to add Garlic and Chicken Stock.

Add the minced garlic, and turn up heat. Add 1/2 of the chicken stock. Let reduce by half, then add other 1/2 of chicken stock. Again, cook until stock has reduced by half — this doesn’t take very long, only a minute or two. Make sure you boil the stock enough. You want a little juice but not so much that you make the rice soggy.

Reducing the Chicken Stock - Note the Rapid Boil
Reducing the Chicken Stock - Note the Rapid Boil

To wrap up this dish, reduce heat, add the rice, and mix in well (this is 4 cups of rice so make sure you choose the right size skillet. Ours in the picture is 14″ in diameter.) Finally, add the finely chopped chicken livers and stir to mix well.

Cooks Note: We use Gilroy Farms minced garlic whenever recipes call for fresh garlic. Gilroy Farms minced garlic has a creamy texture and we find that we have a more garlic flavored taste than when we use chopped fresh garlic. We suppose that’s because of the very fine mince the Gilroy Farms garlic has — this might be reproducible using a food processor — but it’s so much easier to open up the jar and get delightful results everytime!

*Cooking Chicken Livers
We cook the chicken livers in a pan of boiling water for 10 minutes, then drain them and cool them by placing the cooked chicken livers in a wire mesh strainer and running cool tap water over them. Chop the chicken livers very fine (1/8″ crumbs) with a flat bladed knife.