Chili's Margarita Grilled Chicken And Belinda's Mexican Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 cup margarita mix
• 1/4 cup tequila
• 1 tablespoon minced garlic
• garlic salt, to taste
• pepper, to taste
• 1 cup rice
• 2 cups chicken broth
• 1/4 cup salsa
• cumin, to taste
• garlic salt, to taste
• 1 tablespoon vegetable oil

Recipe

• 1 marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (i soaked it overnight, and it was really flavorful.).
• 2 remove chicken from marinade, and sprinkle with garlic salt and pepper.
• 3 preheat george foreman or gas grill. cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
• 4 serve with mexican rice and black beans.
• 5 mexican rice:.
• 6 cook rice in 1 tablespoon oil, until lightly browned.
• 7 add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.