Bloody Mary Chicken & Rice

Name: Bloody Mary Chicken & Rice
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Yield: 6 serving(s)
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 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

Submitted by keen5

"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."

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Ready In:: 53mins
Ingredients:: 16
Serves:: 6

ingredients

For the Chicken
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
For the Rice
3 tablespoons butter or 3 tablespoons margarine
1 medium onion, chopped
2 stalks celery, sliced
1 cup rice
2 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
For the Garnish
celery leaves
lime wedge

directions

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.
Prepare grill for low heat.
Remove chicken from marinade.
Grill chicken until tender, 10-15 minutes.
In a small saucepan, bring marinade to a boil over medium heat; transfer sauce to a serving pitcher and set aside.
Making the Rice.
In a medium skillet, melt butter over medium-high heat.
Add onion and celery to the skillet; cook for 5 minutes.
Add rice and spaghetti; stir until rice is golden, about 3 minutes.
Add hot water, a little at a time, to the skillet; stir in bouillon cubes, bay leaf, 1 teaspoon lime zest and pepper.
Bring rice mixture to a boil, stirring until bouillon cubes are dissolved.
Reduce heat to low; cover skillet and simmer rice until tender, about 15 minutes.
Remove bay leaf; stir in remaining lime zest.
Serving the Chicken and Rice.
Transfer rice to individual plates; top with chicken.
Garnish with celery leaves and lime wedges; serve with reserved sauce.

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RECIPE SUBMITTED BY

keen5

212

I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows. <br> <br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.

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