RecipeDB

Cooking in progress....

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

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.1015
Energy (kCal)1018.9397
Carbohydrates (g)162.7894
Total fats (g)20.2508
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.). | 2. Remove chicken from marinade, and sprinkle with garlic salt and pepper. | 3. 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). | 4. Serve with Mexican rice and black beans. | 5. Mexican Rice: | 6. Cook rice in 1 tablespoon oil, until lightly browned. | 7. Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 boneless skinless boneless - - - -
    margarita mix 1 cup - - - -
    tequila 1/4 cup 38.7027 3.9758 0.1056 0.0352
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    garlic salt - - - -
    pepper - - - -
    white rice 1 cup 675.25 147.9075 13.1905 1.2209999999999999
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416
    salsa 1/4 cup 18.85 4.316 0.988 0.1105
    cumin - - - -
    garlic salt - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition