Cinco de Mayo: Easy Mexican meal

For this year’s Cinco de Mayo, I decided to try two Pioneer Woman recipes: Tequila Lime Chicken (OK, sans tequila, because I didn’t have any) and Mexican rice.

Here ‘s the rice:

Mexican Rice

And here’s the chicken!

Instead of tequila, I used EVOO to give the marinade the body it needed. But go ahead and use the tequila where indicated if that’s the way you roll.


For the marinade:

3 limes

3 garlic cloves, peeled (whack ’em with a knife, they pop right out!)

1 jalapeno, sliced

1 tsp. kosher salt

1/2 c. chopped cilantro, or 2 tbsp. dried cilantro

5 tablespoons olive oil

3/4 c. tequila, or olive oil if you’re omitting the tequila


Four boneless, skinless chicken breasts

For serving, choose any (or none) of these: pico de gallo, jalapeno slices, refried black beans, warmed flour or corn torillas, lima wedges, avocado slices, sour cream (I used this), grated Monterey Jack cheese.

For the marinade:

Cut the limes in half and juice into the bowl of a food processor. Add the jalapeno slices, salt, cilantro, olive oil, tequila. Blend the mixture until totally pureed. Then pour into a large plastic bag, add the chicken, and let marinate for several hours or over night.

When you’re ready to cook:

Over a grill pan, outdoor grill, or skillet (if it’s a skillet, warm some EVOO in it first, to prevent sticking if it’s non-stick), bring the t heat to medium-high. Cook the chicken on each side for 4-5 minutes, until done. Serve as above.

OR serve on a platter and slice the chicken into slices.


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