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.
Lauren says
I know what I am making for dinner tomorrow night. Maybe even lunch. Thanks for another wonderful meal creation!
Sammy says
I love mexican food so this will be a great treat for me and my family. I also like cooking with celery because it is so healthy. Thanks Elana.
PJ says
I use the grating disc in my food processor to grate raw cauliflower, then cook it as I would rice in whatever dish I am preparing. The grating disc makes all the pieces the same size, plus I don’t have to keep watch on the ‘S’ blade’s progress.
Heather says
This recipe sounds fantastic! Perfect for GF as well as low carb-ers. I can’t wait to try it — and I am a cauliflower hater.
Cooking With Dia says
The pic is fine, nice DOF, even got some bokeh in there. I’m vegan so I will have to just enjoy your photography this time :)
Cristy says
I bet it would be good with some additional veggies or maybe tofu in place of the chicken??
Alta says
Wow…that is really a cool idea. Sounds great!
Mia says
Oh the picture is perfect, and I have also made “cauli-mashed potatoes”, from a tip I read in one of Suzanne Somers books. You really can’t tell the difference…you just process the cauliflower to the consistency of mashed potatoes, and there you have it.
I laughed @ “Elanafied”, that was cute!
Steven says
Nice recipe… never tried Cauli-rice…. that is totally new to me. I usually cheat for the regular stuff if I want Asian foods (just can’t eat them without rice), now I have a real alternative.
Congrats Sharon, that is a nice score.
Meagan says
The picture still looks as yummy as always :)
CoconutGal says
Cauli-rice is delicious and so versatile. I can’t wait to try your version of it! It also works quite well marinated overnight in a dressing tossed with other veggies, very easy to pack and take along when traveling. Thanks for the simple and delicious dinner inspiration! Have a nice weekend Elana :-)
Bake up lots of chocolate chip cookies Sharon!
Elizabeth Hansen says
What type of dressing do you use to marinate the cauli- rice? Thanks.