Bloody Mary Chicken and Rice

(Serves 6)

INGREDIENTS

Chicken breast halves, Boneless Skinless 6
Bloody Mary Mix, prepared 1 1/2 cups
Horseradish 2 tablespoons
Worcestershire sauce 2 tablespoons

FOR THE RICE:

Butter or margarine 3 tablespoons
Onion, chopped 1 medium
Celery stalks, sliced 2
Rice 1 cup
Thin spaghetti or vermicelli, broken into 1” pieces 2 ounces
Hot water 2 and 1/2 cups
Chicken bouillon cubes 3
Bay leaf 1
Lime zest, grated, divided 2 teaspoons
Black pepper 1/4 teaspoon

METHOD OF PREPARATION

1. To make the chicken, combine chicken, Bloody Mary mix, prepared horseradish and Worcestershire in a large resealable plastic bag or large covered bowl. Chill for at least 2 hours, turning bag occasionally.

2. Prepare grill for low heat. Remove chicken from marinade. Grill chicken until tender, about 10-15 minutes.

3. In a small saucepan, bring marinade to a boil over medium heat; transfer sauce to a serving pitcher and set aside.

FOR THE RICE:

1. Melt butter over medium-high heat in a medium skillet. Add onion and celery to the skillet and 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 of 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.

2. Transfer rice to individual plates; top with chicken. Garnish with celery leaves and lime wedges. Serve with reserved sauce.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “SUMMERTIME GRILLED FAVORITES WEEK,” aired during the week of July 30, 2007.