Directions:

Heat oil in a large skillet. Add onions to skillet and saute until translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken and cook until chicken starts to brown, about 7 minutes. Stir in cumin, paprika, salt, pepper and chili powder.


Add tomatoes, rice and chicken stock to skillet and bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes until rice is cooked. Add lime juice and fluff. Garnish with cilantro and lime slices if desired.