Mexican Chicken and Rice is a fabulous Paleo dinner recipe. Made with super food cauliflower rice in place of starchy white rice, this one pot meal is packed with protein and spicy Mexican flavor. Cauliflower rice is easy to make and a fantastic low-carb swap in place of high-carb white rice.
Since I don’t eat grains, this faux rice is a real treat for me. My husband liked it too.
Mexican Chicken and Rice
Ingredients
- 4 tablespoons olive oil
- 1 medium onion, diced
- 1 cup celery, finely diced
- 1 head cauliflower, trimmed
- 1 4 oz can diced green chilies
- 1 pound boneless skinless chicken breast, grilled and diced into 1-inch pieces
- 1 teaspoon celtic sea salt
- ground cumin, oregano, and chili powder to taste
- 1 avocado
- grated cheese, if desired
- salsa, if desired
Instructions
- In a 9 inch skillet, heat olive oil over medium heat
- 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 with the "S" blade and process until the texture of rice
- Add cauliflower to skillet, cover and cook 5-10 minutes, until soft
- Mix chilies and chicken into skillet
- Stir in salt, cumin, oregano and chili powder
- Serve, topping with avocado, cheese and salsa if desired
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
The idea for this Mexican Chicken and Rice came off of a low carb yahoo group in which I participate. That recipe was shared by a user named “glassmurf.” Her version used frozen cauliflower, 6 chicken breasts, plus cheese and tomato sauce, so as you can see, I took her basic idea and “Elanafied” it.
Shelley says
I have been craving tikka masala for weeks. So thrilled to find this recipe. Hubby and I both loved it! Will definitely be in our regular meal rotation from now on!!!
Elana says
Shelley, thanks for letting me know you and your husband loved this recipe!
Anita says
Agreed, this is a wonderful dish – my non-candida adult son took seconds and the candida adult son said “oh, no…not cauliflower” until he tried it and was pleasantly surprised. To be on the safe side, instead of the canned green chilies which have citric acid, I opted for fresh hot peppers. I also went easy on the spices first time around. Thank you!
NIckcole says
My two children ate it. Its makes enough to feed us for a few meals. Good stuff!
Ashleigh says
This recipe is fantastic!!! We top it with salsa and cheese and we eat the entire dish in one night lol! We have it once a week now
Jennifer says
This is one of our favorites! Served it with fried plantains tonight!
Ashley says
This recipe was amazing! My husband is a very meat and potatoes man and he even enjoyed it and requests it often. thanks!
mexican food recipes says
Wow! Looking delicious. Thanks for sharing such a great recipe. Next month my birthday is coming so I think it would be a great dinner party recipe.
Bettina Stewart says
Cannot wait to try this recipe this week along with your apple crisp! Looks so delicious-love your blog! Your recipes always come out wonderful.