Margarita Chicken with Spanish Rice




Ingredients:

2 Tablespoons vegetable oil
1 Cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 Cups water
1 (14 ounce) can diced tomatoes and green chiles (you can substitute stewed or regular tomatoes)
2 teaspoons chili powder, or to taste
1 teaspoon salt
2 margarita marinated chicken breasts, grilled



Instructions:


Heat oil in a deep skillet over medium heat.  Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes.  Season with chili powder and salt.  Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Grill chicken approximately 20 minutes.  Slice and serve with rice.

As featured on "WMBD This Morning" April 30, 2008