Mexican Rice Bowl
A versatile rice bowl with a cauliflower base- this Mexican-inspired dish is sure to satisfy on every level.
| Servings | Prep Time |
| 1-2people | 10minutes |
| Cook Time |
| 15 minutes |
|
|
Ingredients
- 1-2cups cauliflower“Riced”, with any excess water drained
- 1/2cup red pepperFinely chopped
- 1/4cup green onionFinely chopped
- 3-5oz boneless chicken breastCubed
- 1/2cup Snell House Salsa
Instructions
- “Rice” your cauliflower by grating it on a boxed grater or by pulsing it through a food processor until you reach a rice-like consistency.
- Add the cauliflower to a pan over medium heat and allow it to cook for about 5 minutes, or until it begins to soften.
- Once the cauliflower begins to soften, add your red peppers and continue to cook for 2 minutes.
- Remove cooked vegetables from the pan and into your bowl, topping them with sliced green onions. Set aside.
- In the same pan, cook your boneless skinless chicken breast on medium heat for 5-7 minutes, or until no longer pink in the middle. Season with salt and pepper to taste.
- Once the chicken is cooked, add it to your bowl and top with your favourite Snell House salsa.
- Finally, add your favourite topings! Chopped cilantro, shredded cheese, sliced avocado or a dollop of sour cream all add to this delicious meal!
 |
snellhouse.net |