Bloody Mary Chicken Rice Recipes

Steps:

• Combine Bloody Mary Mix, water, Tabasco Sauce, crumbled bacon, butter, garlic, onion, and celery and bring to boil.
• Add rice, reduce heat to simmer, cover and cook about 25 minutes until all liquid is absorbed.

Steps:

• Saute the chicken breasts in 2 tablespoons of the butter.
• When golden brown, remove them to the crockpot.
• Add the rest of the butter to the skillet and saute the onions and cook them until tender.
• Sprinkle the flour over the butter and onion mix to form a paste, then add the tomatoes, brown sugar, steak sauce, celery, and the Bloody Mary Mix.
• When heated through, pour the sauce over the chicken breasts in the crockpot.
• Cover and cook on LOW for 8 hours.
• Serve Chicken and sauce over hot cooked noodles.

Steps:

• Rinse chicken with cold water and pat dry with paper towels. Remove any fat from the chicken and place in the slow cooker.
• Pour the Bloody Mary mix over the chicken breasts and add the chopped vegetables. Cook on low for 8 hours. Serve with rice or hot noodles.

Steps:

• Brown chicken in oil in large skillet. Remove from pan and set aside.
• Sautee onion until translucent and tender.
• Add bloody mary mix and rice to pan and stir to blend. Bring to a boil.
• Return chicken to pan with rice mixture and reduce heat, cover and simmer 5 minutes or until rice is done.
• Excellent when served with steamed broccoli and garlic toast.
• Spicy vegetable juice may be substituted for the bloody mary mix.

Steps:

• 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.
• Prepare grill for low heat.
• Remove chicken from marinade.
• Grill chicken until tender, 10-15 minutes.
• In a small saucepan, bring marinade to a boil over medium heat; transfer sauce to a serving pitcher and set aside.
• Making the Rice.
• In a medium skillet, melt butter over medium-high heat.
• Add onion and celery to the skillet; cook for 5 minutes.
• Add rice and spaghetti; stir until rice is golden, about 3 minutes.
• 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.
• Remove bay leaf; stir in remaining lime zest.
• Serving the Chicken and Rice.
• Transfer rice to individual plates; top with chicken.
• Garnish with celery leaves and lime wedges; serve with reserved sauce.