Quick and Easy Tex-Mex Chicken and Rice

Do you ever just stare into the fridge and draw a blank when it comes to figuring out what to make for dinner?

When I can’t think of a thing to make for dinner I look in the fridge for ideas, then in the freezer for ideas, then in the pantry for ideas, and then back to the fridge again.

This happened to me recently so I just took baby steps and thought of things I haven’t made in a while.

Rice.

Then added some rice to my fave little rice cooker.

Next, chicken sounded good with rice and thanks to my freezer pantry stocked with single wrapped boneless skinless chicken breasts I was in luck.  Frozen chicken breasts come in so handy for quick meals.

Then, the flavor of Tex-Mex came to mind and wella, dinner was all but served.

I just used onions in this recipe but feel free to customize it to include other veggies too.

This dish is soooo good and super quick to make.

So let’s check out the ingredients.

Boneless skinless chicken breasts, garlic powder, onion powder, cumin, chili powder, salt, pepper, Mexican oregano, onion, olive oil, lime juice, chicken broth (which I forgot to add in the picture…but there is an empty bowl that it was supposed to go in!), and chopped parsley or cilantro for garnish.

Here’s how to make it:

Chop the onion and set aside.

Cut the chicken into bite site pieces and add them to a medium size bowl.

Then,

add the cumin,

pepper,

garlic powder,

onion powder,

chili powder,

salt, and

Mexican oregano to the chicken.

Mix the chicken, spices and oregano together so that all sides of the chicken are coated.

Next, heat a large skillet on medium heat and add the olive oil….

….then add the onions.

Sauté the onions for about 3 minutes.

Then add the chicken and stir as it cooks until the chicken is just about completely cooked (about 4 or 5 minutes).

Add the chicken broth and juice from the lime, and stir.

Next add the flour and stir it quickly into the broth to avoid it turning into lumps.  Continue to stir as the mixture thickens.

When the chicken mixture thickens to a gravy-like consistency, remove from the pan and serve over rice.

Garnish with chopped fresh parsley or cilantro.  Serve with a salad or a side of veggies and…Enjoy!

Here are some more super delish quick and easy chicken recipes:

Chicken cashew stir-fry with whole wheat pasta
Broccoli with pasta and chicken
Black beans and lime spicy chicken

Print Recipe

Quick and Easy Tex-Mex Chicken and Rice

Yield: Serves 2

Ingredients:

2 boneless skinless chicken breasts
1 medium size onion (chopped)
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 teaspoons chili powder
1 teaspoon onion powder
¼ teaspoon salt
1 teaspoon dried Mexican oregano
3 tablespoons olive oil
2 cups chicken broth
½ of a lime
3 teaspoons flour
2 cups cooked white or brown rice
2 tablespoons chopped fresh parsley or cilantro (for garnish)

Directions:

Chop the onion and set aside. Cut the chicken into bite site pieces and add to a medium size bowl. Then add the cumin, pepper, garlic power, onion powder, chili powder, salt, and Mexican oregano to the chicken. Mix the chicken, spices and oregano together so that all sides of the chicken are coated. Heat a large skillet on medium heat and add the olive oil. And the onions. Sauté the onions for about 3 minutes. Then add the chicken and stir as it cooks until the chicken is just about completely cooked (about 4 or 5 minutes).

Add the chicken broth and juice from the lime, and stir. Add the flour and stir it quickly into the broth to avoid it turning into lumps. Continue to stir as the mixture thickens. When the chicken mixture thickens to a gravy-like consistency, remove from the pan and serve over rice. Garnish with chopped fresh parsley or cilantro. Serve with a salad or a side of veggies.