Bloody Mary Chicken & Rice

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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 Nutrition


  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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