Tex-Mex Chicken and Rice Recipe

Name: Tex-Mex Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Boneless, Skinless Chicken Breasts; 1 teaspoon Ground Cumin; 1 teaspoon Ground Black Pepper; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 2 teaspoons Chili Powder; 1/4 teaspoons Salt; 1 teaspoon Dried Mexican Oregano; 3 Tablespoons Olive Oil; 1 Medium Size Onion, Chopped; 2 cups Chicken Broth; 1/2 Lime; 3 teaspoons Flour; 2 cups Cooked White Or Brown Rice; 2 Tablespoons Chopped Fresh Parsley Or Cilantro (For Garnish)

Servings: persons

2 Boneless, Skinless Chicken Breasts
1 teaspoon Ground Cumin
1 teaspoon Ground Black Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
2 teaspoons Chili Powder
1/4 teaspoons Salt
1 teaspoon Dried Mexican Oregano
3 Tablespoons Olive Oil
1 Medium Size Onion, Chopped
2 cups Chicken Broth
1/2 Lime
3 teaspoons Flour
2 cups Cooked White Or Brown Rice
2 Tablespoons Chopped Fresh Parsley Or Cilantro (For Garnish)

1
Cut the chicken into bite site pieces and add it into a medium size bowl.
2
Then add the cumin, pepper, garlic power, onion powder, chili powder, salt, and Mexican oregano to the chicken.
3
Mix the chicken, spices and oregano together so that all sides of the chicken are coated.
4
Heat a large skillet on medium heat and add the olive oil.
5
And the onions.
6
Saute the onions for about 3 minutes.
7
Then add the chicken and stir as it cooks, continuing until the chicken is just about completely cooked (about 4 or 5 minutes).
8
Add the chicken broth and the juice from the lime, and stir.
9
Add the flour and stir it quickly into the broth to avoid it turning into lumps.
10
Continue to stir as the mixture thickens.
11
When the chicken mixture thickens to a gravy-like consistency, remove from the pan and serve over rice.
12
Garnish with chopped fresh parsley or cilantro.
13
Serve with a salad or a side of veggies.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Boneless, Skinless Chicken Breasts, 1 teaspoon Ground Cumin, 1 teaspoon Ground Black Pepper, 1 teaspoon Garlic Powder, and more.

Yes, Tex-Mex Chicken and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Chicken and Rice

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