Tex-Mex Chicken and Rice

Cut the chicken into bite site pieces and add it into 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, continuing until the chicken is just about completely cooked (about 4 or 5 minutes).

Add the chicken broth and the 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.