Chicken & Rice

I bet you wouldn't guess that this is actually mostly cauliflower. It ended up looking like stuffing and it tasted great! I went back for seconds. Don't mind the messy plate in the picture...I almost forgot to take a picture of it at all!

I do admit I cheated a little for this recipe and I just bought a roasted chicken from Los Pollos (a local Mexican chicken restaurant). It went perfectly. If you feel up to actually making your chicken, just season it with spices that are similar to the spices in the rice.


This recipe was adapted from Perry's Plate.


Chicken & Rice

• 4 tablespoons olive oil
• 3 green onions, chopped (optional alternative - 1 medium onion, diced and sauteed for 10 minutes prior to the celery being cooked)
• 1 cup celery, finely diced
• 1 head cauliflower, trimmed
• 1 (4 ounce) can diced green chiles
• 1-2 lbs boneless, skinless chicken (I just shredded the whole chicken)
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp oregano
• chopped fresh cilantro (I don't care for cilantro much so I only put in a tiny amount- if you like cilantro, feel free to use as much as you desire)
• 2 Tbsp lime juice
• salsa, to top 

In a large skillet, heat olive oil over medium heat. Add celery to skillet and saute for 5 minutes, until tender.

Meanwhile, place cauliflower in a food processor with the "S" blade and process until it becomes the texture of rice. (If you don't have a large food processor, I recommend doing this in 2 batches rather than trying to fit it all in at once.) Add cauliflower to skillet, cover and cook 5-10 minutes, until tender. (At about the 5 minute mark I was planning on putting in the green onions, but forgot to do so.)

Mix chilies and chicken into skillet, then stir in salt, cumin, oregano, chili powder, cilantro, and lime juice.

Serve, topping with salsa if desired.

Makes about 4-5 servings.