EmY - Mexican Chicken and "Rice"

This recipe is from EmY.  She found it on Elana's Pantry.

Ingredients

• 4 tablespoons olive oil
• 1 medium onion, diced
• 1 cup celery, finely diced
• 1 head cauliflower, trimmed
• 1 (4 ounce) can green chilies, diced
• 1 pound boneless, skinless chicken breast, grilled and diced into 1-inch pieces
• 1 teaspoon salt
• ground cumin, oregano and chili powder to taste
• 1 avocado
• grated cheese, if desired
• salsa, if desired

Instructions:

1. In a large skillet, heat olive oil over medium heat
2. Saute onion over medium heat for 10 minutes, until soft
3. Add celery to skillet and saute for 5 minutes
4. Place cauliflower in a food processor with the "S" blade and process until the texture of rice
5. Add cauliflower to skillet, cover and cook 5-10 minutes, until soft
6. Mix chilies and chicken into skillet
7. Stir in salt, cumin, oregano and chili powder
8. Serve, topping with avocado, cheese and salsa if desired

Nutritional Information

Mexican Chicken and "Rice"