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chili s margarita grilled chicken and belinda s mexican rice



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  • Carbohydrates: 362.7
  • Fats: 11.0
  • Dietary Fiber: 3.0
  • Minerals: 25.0
  • Proteins: 62.0
  • Vitamins: 6.0
  • Water: 13.0


  1. Marinate chicken in margarita mix
  2. Tequila
  3. And garlic in refrigerator for several hours
  4. Or overnight
  5. Remove chicken from marinade
  6. And sprinkle with garlic salt and pepper
  7. Preheat george foreman or gas grill
  8. Cook chicken just until cooked through
  9. Serve with mexican rice and black beans
  10. Mexican rice:
  11. Cook rice in 1 tablespoon oil
  12. Until lightly browned
  13. Add chicken broth
  14. Salsa
  15. Cumin
  16. And garlic salt
  17. Cover pan and simmer for about 25 minutes
  18. Or until rice is tender

Step 9

Total Time in Minute 45

Ingredients Count 11

cooking chili s  margarita grilled chicken and belinda s mexican rice

See More Relate Photo


Boneless skinless chicken breasts

Margarita mix



Garlic salt


White rice

Chicken broth



Vegetable oil

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