Chili's Margarita Grilled Chicken and Belinda's Mexican Rice

Savor the vibrant flavors of Chili’s Margarita Grilled Chicken and Belinda’s Mexican Rice, a mouthwatering duo that brings Tex-Mex magic straight to your table. This recipe features tender, citrus-marinated chicken breasts, kissed with a smoky hint of chili powder, garlic, and cumin, then perfectly char-grilled for a juicy, flavorful bite. Paired with Belinda’s Mexican Rice—fluffy white rice simmered in a rich blend of tomato sauce, chicken broth, and aromatic spices, studded with colorful peas and carrots—this dish is a feast for both the eyes and the palate. Quick to prepare and packed with zesty, bold flavors, it’s perfect for a weeknight dinner or casual gathering. Bring the restaurant experience home with this delightful grilled chicken and Mexican rice combo!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 4 tablespoons Lime juice
• 2 tablespoons Orange juice
• 1 tablespoon Tequila (optional)
• 2 teaspoons Chili powder
• 1 teaspoon Garlic powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 tablespoon Vegetable oil
• 1.5 cups White rice
• 3 cups Chicken broth
• 1 cup Tomato sauce
• 0.5 cup Diced onion
• 2 cloves Minced garlic
• 1 teaspoon Chili powder (for rice)
• 1 teaspoon Cumin (for rice)
• 2 tablespoons Vegetable oil (for rice)
• 1 cup Frozen peas and carrots

Directions

Step 1

1. In a bowl, whisk together lime juice, orange juice, tequila (if using), chili powder, garlic powder, cumin, and salt to form the marinade.

Step 2

2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Refrigerate for at least 30 minutes or up to 2 hours.

Step 3

3. While the chicken marinates, prepare the Mexican rice. Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat.

Step 4

4. Add the diced onions and minced garlic to the pan, sautéing until fragrant and onions are translucent, about 2-3 minutes.

Step 5

5. Stir in the white rice and cook for about 2 minutes, allowing the rice to become slightly toasted.

Step 6

6. Pour in the chicken broth and tomato sauce, then stir in the chili powder, cumin, and a pinch of salt. Bring the mixture to a boil.

Step 7

7. Reduce the heat to low, cover, and let the rice simmer for 15 minutes. Add the frozen peas and carrots, and continue cooking for another 5 minutes or until the liquid is absorbed and the rice is tender.

Step 8

8. Heat a grill or grill pan over medium-high heat and lightly oil the grates.

Step 9

9. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 10

10. Serve the grilled chicken alongside the Mexican rice. Garnish with lime wedges if desired.

Nutrition Facts

Serving size	(2376.9g)

Amount per serving	% Daily Value*
Calories	2203.9

Total Fat 73.0g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 8.7g
Cholesterol 591.6mg	0%
Sodium 5368.8mg	0%
Total Carbohydrate 127.7g	0%
Dietary Fiber 14.5g	0%
Total Sugars 21.7g
Protein 241.9g	0%

Vitamin D 7.0IU	0%
Calcium 312.7mg	0%
Iron 15.0mg	0%
Potassium 3164.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 45.3%

Carbs: 23.9%