Breathe in. Breathe out.
That’s what I think to myself sometime when I feel like there will never be enough hours in the day for me to do everything I need and want to. But it’s okay. A little centering and a cup of coffee goes a long way, right? I think so.
The Motherhood recently asked if I was interested in trying the newest additions to the Lawry’s marinade and spice rub lines, and I agreed. When the box arrived, I eagerly dug out the bottles and jars, imaging what I would create with them. With new flavors like the Mediterranean Herb Seasoned Salt and Fire Roasted Chile & Garlic, it was hard to decide what to use first. Spying the Santa Fe Chili Marinade, I knew just what I wanted — something with Southwestern flair that could be made quickly and easily (with a little advanced prep).
Basically, I was trying to make a rich, craveworthy dinner in under 30 minutes so that when we got home from Paige’s weeknight ballet class, we’d be able to eat long before bedtime for the kids. It was a good plan and this dinner worked out just right.
I marinated a London broil in the Santa Fe Chili Marinade for about two hours — it works in 30 minutes, but longer produces a deeper flavor. And then grilled it to just past medium. Then the London broil rested while I finished up the Avocado, Cilantro and Lime Rice that we had with it.
The intersection of creamy, slightly tart rice and rich, spiced beef was a lovely place to be. The flavors went well together, especially when I spooned a little of the meat drippings over the rice. Mmm.
Making the rice was so simple. I know I say that a lot, but really it’s because that’s how I like dinner to be — simple, but flavorful. Can you blame me?
So, back to making this, I cooked white rice ahead of time in my rice cooker (you could make yours however you want though — on the stovetop, in the microwave, whatever works for you). Then I simply stirred it all together and seasoned it with salt and pepper. Actual cooking time (aside from the rice itself)? About 10 minutes. Max.
Once everything was ready, I served thinly sliced pieces of London broil on top of the rice. And we had some corn too. With all the components prepped ahead (London broil marinated, rice cooked), it took about 20 minutes to whip up when we arrived home. Now that’s perfect timing for a busy night … right?
Make it. You know you want to!
Back to Lawry’s for a second, I was also asked to create and share a Lawry’s Dinnertising thing with you. I’ve made a couple now, but this one was especially cute with the bear and all. These are really just a fun, cute way to get your family excited about dinner. Make your own Dinnertisement here. Also, be sure to scroll all the way down for a giveaway too.
Avocado, Cilantro and Lime Rice
4 cups cooked white long grain rice
1 lime, zested and juiced
1/4 cup finely minced cilantro
1 avocado, peeled, pitted and mashed
salt and pepper, to taste
Add the rice, lime zest, cilantro and avocado to a large mixing bowl. Pour the lime juice directly over the avocado.
Using a big spoon, stir until mixed well. Season with salt and pepper, to taste.
NOTE: I served this topped with thinly sliced grilled London broil that was marinated in Santa Fe Chili Marinade from Lawry’s
Disclosure: I received the Lawry’s marinades and seasonings for review purposes from The Motherhood. I am also being compensated for my time. All opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.