Chili'S Margarita Grilled Chicken And Belinda'S Mexican Rice - cooking recipe

Ingredients

For Chicken
4 boneless skinless chicken breasts
1 cup margarita mix
1/4 cup tequila
1 tablespoon minced garlic
garlic salt, to taste
pepper, to taste
For Rice
1 cup white rice
2 cups chicken broth
1/4 cup salsa
cumin, to taste
garlic salt, to taste
1 tablespoon vegetable oil

Preparation

Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
Remove chicken from marinade, and sprinkle with garlic salt and pepper.
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).
Serve with Mexican rice and black beans.
Mexican Rice:
Cook rice in 1 tablespoon oil, until lightly browned.
Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.