Bloody Mary Chicken & Rice |
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Prep Time: 15 Minutes Cook Time: 38 Minutes |
Ready In: 53 Minutes Servings: 6 |
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This is yummy! I got this recipe from Cookingvillage. Prep time does not include marinating the chicken. You could also do the chicken in the oven, I suppose, if you don't have a grill. Ingredients:
6 boneless skinless chicken breast halves (about 2 pounds) |
1 1/2 cups prepared bloody mary mix |
2 tablespoons prepared horseradish |
2 tablespoons worcestershire sauce |
3 tablespoons butter or 3 tablespoons margarine |
1 medium onion, chopped |
2 stalks celery, sliced |
1 cup rice |
2 ounces thin spaghetti or 2 ounces vermicelli or 2 ounces angel hair pasta, broken into 1 inch pieces (about 1/2 cup) |
2 1/2 cups hot water |
3 chicken bouillon cubes or 2 teaspoons instant bouillon granules |
1 bay leaf |
2 teaspoons grated lime zest, divided |
1/4 teaspoon black pepper |
celery leaves |
lime wedge |
Directions:
1. Making the Chicken: In a large resealable plastic bag or a large covered bowl, combine chicken, Bloody Mary mix, prepared horseradish and Worcestershire; chill for at least 2 hours, turning bag occasionally.
2. Prepare grill for low heat.
3. Remove chicken from marinade.
4. Grill chicken until tender, 10-15 minutes.
5. In a small saucepan, bring marinade to a boil over medium heat; transfer sauce to a serving pitcher and set aside.
6. Making the Rice.
7. In a medium skillet, melt butter over medium-high heat.
8. Add onion and celery to the skillet; cook for 5 minutes.
9. Add rice and spaghetti; stir until rice is golden, about 3 minutes.
10. Add hot water, a little at a time, to the skillet; stir in bouillon cubes, bay leaf, 1 teaspoon lime zest and pepper.
11. Bring rice mixture to a boil, stirring until bouillon cubes are dissolved.
12. Reduce heat to low; cover skillet and simmer rice until tender, about 15 minutes.
13. Remove bay leaf; stir in remaining lime zest.
14. Serving the Chicken and Rice.
15. Transfer rice to individual plates; top with chicken.
16. Garnish with celery leaves and lime wedges; serve with reserved sauce.
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