Margarita Grilled Chicken (almost like Chili's)

Margarita Grilled Chicken

4 Boneless, Skinless Chicken Breast

1 C. Liquid Margarita Mix

Black Pepper (to taste)

Pour margarita mix over chicken breast and let marinate for 2 hours or more in refrigerator.  When ready to prepare drain and dust with black pepper to taste.

Grill Chicken.   Place chicken breast atop of black beans and serve with a serving of your favorite Mexican rice (I use plain white rice) and a generous helping of Pico de Gallo.  Topped with tortilla strips (or broken chips)

Black Beans

2 tsp. Cumin

2/3 C V-8 Juice (or water)

4 Cloves Chopped Garlic

4 T Bacon Grease or Olive Oil

3/4 teas. Salt optional

2 (15.5 oz.) Cans of Black Beans drained

Optional if beans are served alone:

4 T fresh Chopped Cilantro

4 T diced Onion

Place in sauce pan, sauté garlic in oil until fragrant and mix in the other ingredients except onions/cilantro. Let simmer for about 20 – 25 minutes. Stir in fresh onion and cilantro.  Place beans on the bottom of plate.

Pico De Gallo

1/2 C. Diced Onions

1/2 C. Diced Tomatoes fresh or canned

1/4 C diced green pepper (optional)

2 Tbsp. Chopped Cilantro

Diced Jalapeno to taste (Omit the seeds) - I used canned green chilies

Dice both tomatoes, green pepper and onions. Chop cilantro, and add enough diced jalapeno seeds to suit your desired hotness. Mix together and chill until you want to serve.

Rice
Tortilla Chips