Mexican Chicken and “Rice”
4 tablespoons olive oil
2 T dried minced onion
1 cup celery, finely diced
1 head cauliflower, trimmed
1 (4 ounce) can diced green chiles
1 pound boneless, skinless chicken breast, grilled and diced into 1-inch pieces
1 teaspoon salt
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano
1/4 c chopped fresh cilantro
juice from half a lime
In a large skillet, heat olive oil over medium heat. Add minced onions over medium heat and add celery to skillet and saute for 5 minutes.
Meanwhile, place cauliflower in a food processor with the “S” blade and process until it becomes the texture of rice. Add cauliflower to skillet, cover and cook 5-10 minutes, until tender.
Mix chilies and chicken into skillet, then stir in salt, cumin, oregano, chili powder, cilantro, and lime juice.
Makes about 4-5 servings.
1. For the chicken, I made a quick marinade mimicking the spices in the dish (olive oil, lime juice, chili powder, salt & pepper). I put the marinade in a zip top bag with the chicken and left it in the fridge overnight, then grill or bake.