Chicken and Rice!

Growing up my mother used to make this chicken and rice dish. She would bake the chicken tenders in rice coated with this creamy deliciousness. Some kind of milk, mushroom soup and butter concoction, I’m sure. Items that I would never eat today. Sad! It’s definitely a comfort food that I can no longer enjoy. Until I find a way to make that dish paleo, this version of a chicken and rice dish will have to work. It’s from the ladies over at Sweet Cheeks which means it’s definitely delicious. The salsa gives it a little mexican spice and flare, which I’m never opposed to. I think that I might try it with a red salsa and use grilled red peppers instead of the spinach bed of lettuce. Make your own tweeks, be creative!  🙂
Chicken and Rice

1 head or 1 bag cauliflower-chopped
1 small yellow onion-chopped
1 can green mild green chiles
2 chicken breast (baked and cubed very small)
black olives-sliced (garnish)
Trader Joe’s Salsa Chile Verde
salt and pepper- to taste
dash Cayenne pepper
1 tsp Cumin
Olive oil

1.Chop cauliflower into small pieces, then, in a food processor pulse until the consistency of rice, very small pieces. Don’t over pulse or you will make mush!
2. In a medium size sauce pan on medium heat add 1 tablespoon olive oil, add chopped onions and cook until golden and soft.
3. Add in cauliflower and cook until soft approx 5 minutes-taste for desired doneness.
4. Next add green chiles, a dash of cayenne, salt and pepper and cumin and chicken. Cook until Hot.
5. Serve on a bed of spinach topped with sliced olives and salsa Verde.

That’s it. One pan does it all, that’s of course if you’ve got your chicken prepped.

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