Bloody Mary Chicken & Rice Recipe

Name: Bloody Mary Chicken & Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breast halves (about 2 pounds); 1 ½ 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 ½ cups hot water; 3 chicken bouillon cubes or 2 teaspoons instant bouillon granules; 1 bay leaf; 2 teaspoons grated lime zest, divided; ¼ teaspoon black pepper; celery leaves; lime wedge

Servings: persons

6 boneless skinless chicken breast halves (about 2 pounds)
1 ½ 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 ½ cups hot water
3 chicken bouillon cubes or 2 teaspoons instant bouillon granules
1 bay leaf
2 teaspoons grated lime zest, divided
¼ teaspoon black pepper
celery leaves
lime wedge

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.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 boneless skinless chicken breast halves (about 2 pounds), 1 ½ cups prepared bloody mary mix, 2 tablespoons prepared horseradish, 2 tablespoons Worcestershire sauce, and more.

Yes, Bloody Mary Chicken & Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bloody Mary Chicken & Rice

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