Bloody Mary Chicken & Rice

Total Time: 53 mins Preparation Time: 15 mins Cook Time: 38 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.