I absolutely love this stuff. It can be used on seafood, meat, poultry, and vegetables, to give them that true Louisiana flavor the rest of the country can only dream about. Tonight, I decided to make baked chicken tenderloins on a bed of smoked rice with zesty lemon green beans.
Marinate the chicken in Maddie's Seasoned Butter for an hour or two. Place the chicken in a shallow baking dish and add more seasoned butter to come about 1/4 of the way up the chicken (use more if you like but don't completely cover the chicken). Season the chicken with a light dusting of Smokey Creole Seasoning. Place the dish into a preheated (425) oven and bake for 15-20 minutes.
While the chicken is cooking, it's time to get the rice going. Add one cup of Smoked Rice to two cups of boiling water and 1 tbs butter (optional but recommended). Stir and cover. Cook for 20 minutes.
For the green beans, place 2 pounds of fresh green beans into well salted boiling water. Let cook for 2-3 minutes. remove the beans and shock them in an ice water bath to stop the cooking. To a saucepan, add one Tbs olive oil and 3 Tbs butter. Add two cloves of minced garlic and 1 tsp of red pepper flakes. Cook until fragrant (about 30 seconds) and then add the beans. Saute the beans for about five minutes tossing to coat them evenly. Add some salt and lemon zest to finish.
Once the chicken has reached an internal temperature of 165 remove from the oven.
Place a generous serving of rice in the middle of a serving plate. Place the chicken on the rice and pour the butter from the pan over the chicken. Add the green beans and serve.