6 boneless skinless chicken breast halves (about 2 pounds)
1 1/2 cups prepared bloody Mary mix
2 tablespoons prepared horseradish
2 tablespoons Worcestershire sauce
3 tablespoons butter or margarine
1 medium onion, chopped
2 stalks celery, sliced
1 cup rice
2 ounces thin spaghetti or vermicelli or angel hair pasta, broken into 1 inch pieces (about 1/2 cup)
2 1/2 cups hot water
3 chicken bouillon cubes or 2 teaspoons instant bouillon granules
1 bay leaf
2 teaspoons grated lime zest, divided
1/4 teaspoon black pepper
Make the Chicken: In a large resealable plastic bag or a large covered bowl, combine chicken, bloody Mary mix, prepared horseradish and Worcestershire; chill for at least 2 hours, turning bag occasionally.
Prepare grill for low heat. Remove chicken from marinade.
Grill chicken until tender, 10-15 minutes.
In a small saucepan, bring marinade to a boil over medium heat; transfer sauce to a serving pitcher and set aside.
Make the Rice: In a medium skillet, melt butter over medium-high heat. Add onion and celery to the skillet; cook for 5 minutes.
Add rice and spaghetti; stir until rice is golden, about 3 minutes.
Add hot water, a little at a time, to the skillet; stir in bouillon cubes, bay leaf, 1 teaspoon lime zest and pepper. Bring rice mixture to a boil, stirring until bouillon cubes are dissolved. Reduce heat to low; cover skillet and simmer rice until tender, about 15 minutes.
Remove bay leaf; stir in remaining lime zest.
Serve the Chicken and Rice. Transfer rice to individual plates; top with chicken.
Garnish with celery leaves and lime wedges; serve with reserved sauce.