Mexican “Rice”

           Easy, Recipes, Sides
Mexican “Rice”
1 vote, 4.00 avg. rating (80% score)


4 Tablespoons olive oil

1 medium onion, diced

1 cup celery, finely diced

1 head cauliflower, trimmed

1 (4 ounce) can green chilies, diced

Sea salt to taste

Ground cumin, oregano and chili powder to taste


In a large 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 to taste.

Makes 4 servings

This recipe was inspired in whole or in part by Elana’s Pantry