Ingredients for Chili's Margarita Grilled Chicken And Belinda's Mexican Rice
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup margarita mix
- 1/4 cup tequila
- 2 cloves minced garlic
- 2 tsp garlic salt
- 1/2 tsp black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup salsa
- 1 tsp cumin
- 1 tbsp olive oil
- 1 can (15 oz) black beans, rinsed and drained
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How to Make Chili's Margarita Grilled Chicken And Belinda's Mexican Rice
- Marinate 1.5 lbs boneless, skinless chicken breasts in 1 cup margarita mix, 1/4 cup tequila, and 2 cloves minced garlic in the refrigerator for at least 4 hours, or preferably overnight.
- Remove chicken from marinade and discard marinade. Sprinkle generously with 1 tsp garlic salt and 1/2 tsp black pepper.
- Preheat George Foreman grill or gas grill to medium-high heat.
- Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- While chicken grills, prepare Belinda's Mexican Rice (see instructions below).
- Serve grilled chicken immediately with Belinda's Mexican Rice and 1 can (15oz) black beans, rinsed and drained.
- **Belinda's Mexican Rice:** Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 cup long-grain rice and cook, stirring frequently, until lightly toasted (about 2-3 minutes).
- Add 2 cups chicken broth, 1/2 cup salsa, 1 tsp cumin, and 1 tsp garlic salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
3g
Fat
6g
Carbs
13g
