Bloody Mary Chicken and Rice

Ingredients

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

Rice

• 3 tablespoons butter or margarine
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 1 cup rice
• 2 ounces thin spaghetti or vermicelli or 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

Garnish

• Celery leaves
• Lime wedge

Instructions

Chicken

1. 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. Remove chicken from marinade.
3. Grill chicken until tender, 10 to 15 minutes.
4. In a small saucepan, bring marinade to a boil over medium heat; transfer sauce to a serving pitcher and set aside.

Rice

1. In a medium skillet, melt butter over medium-high heat. Add onion and celery to the skillet; cook for 5 minutes.
2. Add rice and spaghetti; stir until rice is golden, about 3 minutes.
3. 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.
4. Remove bay leaf; stir in remaining lime zest.
5. Serve the Chicken and Rice. Transfer rice to individual plates; top with chicken.

Garnish

1. Garnish with celery leaves and lime wedges; serve with reserved sauce.