Mexican Rice Bowl
A versatile rice bowl with a cauliflower base- this Mexican-inspired dish is sure to satisfy on every level.
“Riced”, with any excess water drained
boneless chicken breast
Snell House Salsa
“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!
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