I wanted Bloody Mary’s for my Mother’s Day brunch. They were great! The problem is that I didn’t want them after my special day. So, looking in the fridge at a half full bottle of mix a week ago, I thought I needed to do something with it soon or throw it out. This dish came out surprisingly well.
INGREDIENTS:
- 4 boneless, skinless chicken breasts; sliced crosswise so they are thin.
- 1/2 of a 32 oz bottle of Bloody Mary mix (I used a spicy one)
- 1 medium yellow onion, sliced thin
- 1/4 cup sour cream
- salt and pepper
- 2 cups instant rice
- 2 cups water with 2 tea chicken bouillon or chicken stock
- 2 tea butter
- 1/2 pkg frozen peas and carrots
Salt and pepper the chicken breasts and marinate in Bloody Mary mix for several hours or overnight. You can do this right in a 9×13 baking dish or a gallon sized freezer bag in the refrigerator.
Preheat oven to 375 degrees. Put the marinated chicken in a 9×13 baking dish and add the sliced onions. Bake for 30 minutes or until chicken is cooked through. Whisk in the sour cream until thoroughly combined. Taste the sauce for seasoning and add salt as desired.
The last 15 minutes of the chicken cooking time, make the rice. Bring seasoned water or chicken stock with butter and peas and carrots to a boil. Add the rice and stir. Cover and let sit off the heat for at least 5 minutes.
*NOTE: You could also do this in a slower cooker on low for 6 – 8 hours. I find that chicken gets dry although.
Just a Food Fanatic 