Fill Up on This

Mexican Chicken and "Rice"

It's time to get back to cooking some good-for-me food. I found this recipe for Mexican Chicken and "Rice" on Elana's Pantry.  This is my first time making cauliflower "rice," and I am pleasantly surprised at how it turned out.  It really bulks up a dish without adding all the carbs that rice or another grain would.  Plus cauliflower is so much more nutritious than rice.  This is a spicy, filling dish that cooks in one skillet and will be great for leftovers.  I recommend it.  Here's Elana's recipe with a couple of tweaks by me.

Mexican Chicken and "Rice"
4 tablespoons olive oil
1 medium onion, diced
1 cup celery, finely diced
1 head cauliflower, trimmed
1 (4 ounce) can green chilies, diced
1 pound boneless, skinless chicken breast, cooked and diced into 1-inch pieces
salt, pepper, ground cumin, oregano and chili powder to taste
avocado
salsa

1. In a large skillet, heat olive oil over medium heat
2. Saute onion over medium heat for 10 minutes, until soft
3. Add celery to skillet and saute for 5 minutes
4. Place cauliflower in a food processor with the "S" blade and process until the texture of rice
5. Add cauliflower to skillet and season to taste with salt, pepper, cumin, chili powder, and oregano.  Cover and cook 5-10 minutes, until soft
6. Mix chilies and chicken into skillet and cook until heated through
7. Serve topped with avocado and salsa