"Seasoned Greetings" Rice Mixes

Here's a brand new idea of mine, a treat I'm giving to friends this Christmas, and something I invite you to copy.  It's a gift from the kitchen that's a snap to assemble, and keeps in pantry until they're ready to use it.  The challenge came from www.LarderLove.com, and I'm happy to contribute this easy recipe.  Here's how it looks:

I made three different batches of seasoned rice: An Italian one, a Tex-Mex one, and a savory one that simply includes a great blend of herbs and spices that would go with anything.  You can see some of the spices I used, in the background. This recipe is for just 2 cups, but you can double or triple it, to make several gifts. 

Here's how to make your rice mixture:
2 Cups rice, any kind you choose
4 Tablespoons seasoning (look for spice blends of Cajun, Tuscan, Southwest, Garlic-Herb, Caribbean, etc.)
2 teaspoons bouillon granules, optional, if you want the rice to cook in a broth

Just stir it together in a bowl, then pour it into your container. I used a funnel for these bottles. You could use bottles like the ones I chose, mason jars, tins, cellophane bags-- whatever you like. Just be sure your container holds at least one cup.

I'm attaching a tag that says, "Seasoned Greetings!  Boil 2 Cups of water, add one cup of rice mixture, cover and simmer for 30 minutes to make a tasty Italian side dish!  Add butter if you wish.  And use the bottle for oil, once it's empty (it holds 2 cups)"  Obviously, that's for the Italian one.  Tie on the tag and a fluffy bow, and you have a wonderful Christmas gift!  

Jamaican Seafood Chowder

For a few years there it seemed I was creating tons of recipes with Jamaican Jerk Seasoning in them-- it figured into that delicious Eggs Benedict that won me a killer trip to France, and now it figures into a delicious chowder that won a Caribbean cruise for the family.
If you like seafood, you'll love this-- and it's so easy because there's no meat to cook up ahead of time.  It's both creamy and spicy, but not so spicy that it overwhelms the flavor of the seafood.  It was sponsored by Chicken of the Sea, so I used several of their products and the result is truly scrumptious:

1 (6 oz.) can Chicken of the Sea shrimp, drained
1 (6 oz.) can Chicken of the Sea crab meat, drained
1 (6 oz.) can Chicken of the Sea minced clams, drained
1 (6.5 oz) Rice-a-Roni Red Beans and Rice mix
2 Cups lite sour cream
3 Cups milk
4 Cus grated pepper jack cheese (or use regular Monterey Jack for a milder version)
2 Tbsp. Jamaican Jerk Seasoning (Schilling/McCormick)
1 (15 oz.) can corn, drained
1 (5 oz.) can mild chopped green chilies
1 Tbsp. lime juice
1 Cup grated cheddar cheese, optional

In a large kettle, prepare rice according to package instructions.  Over moderately low heat, add shrimp, crab, clams, sour cream, milk, pepper jack cheese, and jerk seasoning.  Heat until cheese melts, but do not boil.  Stir in corn, chilies, and lime juice.  Serve hot, sprinkled with cheddar cheese. Add some crusty bread and you'll feel transported to a fisherman's wharf in the Caribbean.