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Mexican chicken and cauliflower rice
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| Mexican Chicken and Cauliflower Rice | |
| 2 tablespoons | olive oil or coconut oil |
| 1 medium | yellow onion |
| 1 head | cauliflower, (use a food processor to “rice” it) |
| 1 4 oz can | green chilies, diced |
| 2 – 2 1/2 cups | cooked, shredded chicken |
| 1/2 teaspoon | sea salt |
| 1/2 teaspoon | cumin |
| 1 teaspoon | chili powder |
| 1/2 teaspoon | oregano |
| 1/2 cup | white mexican cheese, shredded |
In a large skillet, heat the oil over medium heat. Add diced onions and saute for 5 minutes, or until onion is translucent. Add riced cauliflower to onions and mix. Cook for 10 minutes, covered, until cauliflower is soft. I stirred this mixture several times throughout.
Mix in diced chilies and shredded chicken and spices. Cook for another 5 minutes, until heat through.
Take the skillet off the heat and add in the shredded cheese.
Serve and enjoy! You can top this with salsa, avocado, cheese, or whatever else!
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