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Tex Mex Chicken with Rice

Quick and Easy Tex-Mex Chicken and Rice

Ready in just 30 minutes.
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  • 2 boneless skinless chicken breasts cut into bite size pieces
  • 1 medium size onion peeled and chopped
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 3 tablespoons olive oil
  • 2 cups chicken broth
  • 1/2 of a lime
  • 3 teaspoons flour
  • 2 cups cooked white or brown rice served warm
  • 2 tablespoons chopped fresh parsley or cilantro for garnish


  • Preparing the Chicken - To a medium size bowl add the chicken, cumin, pepper, granulated garlic, onion powder, chili powder, salt, and oregano.
  • Mix the chicken, spices and oregano together so that all sides of the chicken are coated. 
  • Cooking the Chicken - Heat a large skillet on medium heat and add olive oil. 
  • To the pan, add the chopped onions.  Sauté while stirring 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).
  • To the pan, add chicken broth, fresh lime juice, 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. 
  • Serving the Chicken - When the chicken mixture thickens to a gravy-like consistency, and the chicken is thoroughly cooked, transfer the chicken from the pan onto a warm bed of cooked rice. 
  • Garnish with chopped fresh parsley or cilantro and serve while warm.