Mexican Cauliflower Rice

Mexican Cauliflower Rice
Mexican Cauliflower Rice
Recipe type: lunch or dinner
  • Chicken
  • 1 tbsp. organic coconut oil
  • 1 pound organic, boneless, skinless chicken breast, diced into 1-inch pieces
  • 1 tbsp. Spicely Organic Gluten Free Fajita Spice
  • Toppings: 1 avocado and salsa
  • Faux Rice
  • 2-4 tbsp. organic raw coconut oil
  • 1 medium organic onion, diced
  • 1 cup organic celery, finely diced
  • 1 head organic cauliflower, trimmed
  • 1 tsp. Celtic sea salt
  • 1 tsp. each ground cumin, oregano and chili powder to taste
  • ¼ cup Cilantro
  • Optional: 1 (4 ounce) can green chilies, diced
  1. In a large skillet, heat coconut oil over medium heat. Add chicken and fajita spice, cook for 10 minutes until cooked through. Place chicken in dish and set aside. Add onion to original chicken pan and add another 1-2 tbsp. coconut oil, sauté onion over medium heat for 10 minutes, until soft. Add celery to skillet and sauté for 5 minutes. Place cauliflower in a food processor and process until the texture of rice. Add cauliflower and spices to skillet, cover and cook 5-10 minutes, until soft. Mix chicken and cilantro into “rice” mixture and chili’s if desired. Add a little chicken stock if rice is looking dry. Serve, topping with avocado and salsa if desired.
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