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Originally shared on the web 03/16/2011

2 T. chicken bouillon granules
1 t. lemon pepper
1 t. dried cilantro
1/2 t. garlic powder
1/2 t. cumin
1/2 t. dried oregano
1/2 t. salt
1/4 c. dried, minced onion
1 c. long-grain rice, uncooked
2 to 2-1/2 c. tortilla chips, coarsely crushed
5-oz. can chicken
10-oz. can diced tomatoes with chiles

Combine the first 8 ingredients in a plastic zipping bag; set aside. Layer rice in a wide-mouth, one-quart jar; pack seasoning bag on top. Fill remaining jar with crushed tortilla chips, packing gently; secure lid. Tape can of chicken to the top of the jar, if desired. Tie jar of mix to the can of diced tomatoes; attach instructions. Instructions: Place tortilla chips in a small bowl; set aside. Remove seasoning packet; set aside. Add rice to a stockpot; stir in 10 cups water. Mix in chicken and tomatoes with chiles and seasoning packet; bring to a boil. Reduce heat; simmer for 20 minutes. Add tortilla chips; cover and simmer 5 additional minutes. Spoon into bowls while hot. Makes 3 quarts.