Monday, September 19, 2011

Mexican Chicken and "Rice"

I have found another blog I love: She cooks healthy, gluten free recipes. Tonight I made her Mexican Chicken and "Rice." I did change her recipe a little and am going to share my revised version with you tonight. You will learn that I change almost every recipe I find to suit our tastes. This was a wonderful dish with lots of flavor... and you will never know it is not really rice!

1 lb boneless, skinless chicken breast, chopped into 1 inch pieces
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup celery, diced
1 large head cauliflower
4oz can diced green chiles
cumin, oregano, chili powder, garlic powder, sea salt and ground pepper to taste
1 tomato, diced
1 avocado, diced and tossed with lime juice

Heat large skillet over medium heat. Spray pan with cooking spray. Cook chicken and then remove from pan to a plate.
Add 1 teaspoon olive oil to pan. Add onion, peppers and celery. Cook 10 minutes until tender. While vegetables cook, remove cauliflower from stem and place florets in a food processor. Pulse until cauliflower resembles grains of rice. Add cauliflower to the vegetables in the pan. Add green chiles and spices. Cook 10 minutes. If the mixture starts to stick to the pan, you can add a little water to the pan. Toss in chicken.
Serve in bowls topped with fresh tomato and avocado. Evan also added a little salsa to his bowl.

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