Tequila Lime Chicken & Rice

Unexpected post! After having a few variations of tequila lime chicken in the past week I’ve started craving it as a welcome break from Chinese and asian cuisine. While most stir-fry type stuff is very healthy, it gets boring when you have it every other meal.


So today while running errands my boy and I stopped to pick up chicken. Now with a few night’s worth of chicken chilling in the freezer, I went recipe hunting once more to fulfill my craving.


Several recipes later it was once more time to improvise. Drawing inspiration from Rachel Ray and Ina Garten (I secretly love her), I devised a simple but flavor packed marinade. It also gave me the excuse to use my new citrus juicer! Kitchen gadgets are one of the best parts of cooking.



Val’s Tequila Lime Chicken


2 chicken breasts, trimmed



2 limes juiced

Scant ¼ cup tequila (not quite the full measure)

Dash of Liquid Smoke

A few drops of hot sauce

¼ cup vegetable or canola oil


Spice Rub:


Black pepper




4 tbps ranch

2 tbsp salsa

Shredded cheese


Combine marinade ingredients, place the chicken and marinade in a ziptop bag. Leave it in the fridge for at least 30min but up to over-night is just fine.


Remove the chicken breasts, shake off the excess marinade and discard. Turn on your oven’s broiler. Put chicken in a lightly greased baking dish, sprinkle paprika, salt and pepper on both sides of the chicken. Broil for a few minutes each side (about 3-4 minutes each side) until the chicken is cooked through.


Mix the ranch and salsa together. Pour on top of the chicken breasts then top with cheese. Return it to the broiler for another 2 to 3 minutes or until cheese is bubbly. Serve with Spanish Rice (recipe follows).




Spanish Rice

(adapted from cooks.com)


1 ½ cup uncooked rice

2 tbsp oil

3 cup water (or chicken broth, otherwise add in 2 bouillon cubes)

½ cup tomato sauce (or a heaping tablespoon of tomato paste should your cupboard be bare of sauce)



½ cup corn (or more, however much you like!)

1 medium tomato diced

1 4oz can of diced green chiles

2/3 cup cooked black beans



In a large skillet heat the oil then add the rice; cook until its slightly browned. Once golden, add in the water with cubes (or straight broth) followed by tomato sauce and whatever optional items you want. Cover and let simmer until the majority of the liquid has been absorbed. Stir it to check how tender it is. If done, remove from heat and serve up. If necessary add a bit more water to let it cook more or let it keep on steaming to get rid of excess liquid. It makes quite a bit of rice so be prepared to have leftovers.



Put the chicken and rice together. Enjoy it. And yes, it’s mostly healthy! Mostly is better than not at all, right? It’s close enough for me. This dish is seriously tangy and is on my favorites list now. The other tad-bit of exciting news is that my cucumbers have sprouted! Little plants are growing like no tomorrow! My strawberries are also going very strong and have some little buds that will hopefully grow into delicious berries. You can see the thriving strawberry plants on the left and the little cucumber sprouts on the right. Hurray!

Strawberries on the left, cucumber sprouts on the right!


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