Mexican Chicken and Cauliflower Rice

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   In a large skillet, heat olive oil over medium heat.

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   Saute onion over medium heat for 10 minutes, until soft.

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   Add celery to skillet and saute for 5 minutes.

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   Place cauliflower in a food processor with the S blade and process until its the texture of rice.

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    Add cauliflower to skillet, cover and cook 5-10 minutes, until soft.

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    Mix chilies and the precooked chicken into skillet and mix around until everything is thoroughly heated.

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    Serve, topping with avocado, cheese and salsa if desired

* Per serving · 4 servings · Values may vary.

No additional tips available.