CHICKEN CAULIFLOWER "FRIED RICE"
Provided by Katie Lee Biegel
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
- Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
- As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
SPANISH CAULIFLOWER RICE
This delicious cauliflower rice is a great side dish for any Spanish or Mexican meal. It is also Whole30® compliant!
Provided by JenEats
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
- Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
- Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 14.3 g, Fat 7.2 g, Fiber 5.6 g, Protein 5.2 g, SaturatedFat 1 g, Sodium 172.5 mg, Sugar 3 g
SPANISH RICE AND CHICKEN
My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. I know you'll enjoy is as much as we do. -Cindy Clark, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.
Nutrition Facts : Fat 12 g fat (3 g saturated fat), Cholesterol 73 mg cholesterol, Sodium 1,448 mg sodium, Carbohydrate 30 g carbohydrate, Fiber 2 g fiber, Protein 27 g protein.
CHICKEN & SPANISH CAULIFLOWER "RICE"
I learned about the paleo diet from some friends who now have tons of energy and are super fit. Since then, I've changed my eating habits, too. Everyone from my dad to my little nephew loves this chicken in Spanish cauliflower rice. -Megan Schmoldt, Westminster, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess)., Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until lightly browned, about 5 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes., Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7-10 minutes, stirring occasionally. Stir in cilantro and lime juice.
Nutrition Facts : Calories 227 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 492mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
GARLICKY CHICKEN WITH JEWELED CAULIFLOWER RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, Gourmet Garden™ Garlic Stir-In Paste, Gourmet Garden™ Jalapeño Stir-In Paste, kosher salt, McCormick ground turmeric, lemon, olive oil, cauliflower, olive oil, medium yellow onion, McCormick ground cardamom, McCormick ground coriander, McCormick ground cumin, McCormick Ground Cinnamon, kosher salt, pomegranate seeds, pistachio, dried apricot, pine nuts, scallions
Provided by Gourmet Garden
Categories Dinner
Yield 2 servings
Number Of Ingredients 20
Steps:
- Make the garlicky chicken: In a large bowl, toss the chicken with the Gourmet Garden™ Garlic Stir-In Paste, Gourmet Garden™ Jalapeño Stir-In Paste, a generous sprinkle of salt, turmeric, and lemon zest until well coated. Let sit in the refrigerator for 30 minutes.
- Meanwhile, prep the cauliflower rice: Cut the cauliflower into quarters. Grate each quarter on the large holes of a box grater over a large bowl, stopping short of the core. The cauliflower should be broken down into small pieces the size of rice grains.
- Once the chicken has marinated, heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the chicken in an even layer and sear on all sides, until cooked through, 7-8 minutes total. Remove from the pan and set aside.
- Make the cauliflower rice: Heat the olive oil in a wide nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes. Add the cardamom, coriander, cumin, and cinnamon. Let the spices sizzle for 1 minute, until fragrant. Season with salt.
- Increase the heat to high and add the cauliflower rice. Stir to combine, then cook, stirring occasionally, for 6-7 minutes, until the cauliflower rice is tender and lightly browned in places. Remove the pan from the heat.
- Stir in the pomegranate seeds, pistachios, dried apricots, pine nuts, and scallions. Taste for seasoning and add more salt if necessary.
- Serve the chicken over the cauliflower rice and garnish with more pomegranate seeds and scallions.
- Enjoy!
Nutrition Facts : Calories 888 calories, Carbohydrate 53 grams, Fat 50 grams, Fiber 15 grams, Protein 69 grams, Sugar 24 grams
SALSA VERDE CHICKEN AND CAULIFLOWER RICE
This one-pot chicken and cauliflower rice dish uses store-bought salsa verde as a shortcut to a simple, high-flavor weeknight meal that's ready in 30 minutes.
Provided by Kristen Walker Maenke
Categories Chicken Main Dishes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
- Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
- Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 13.3 g, Cholesterol 103.4 mg, Fat 9.3 g, Fiber 2.5 g, Protein 35.4 g, SaturatedFat 4.6 g, Sodium 578.1 mg, Sugar 4.7 g
SPANISH CAULIFLOWER RICE
A quick and easy side dish that is chuck full of veggies, but doesn't taste like it? Sign us up. Our Spanish Cauliflower rice is the perfect low-carb compliment to any Spanish main dish.
Provided by Steph
Categories Side
Yield 6
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes).
- Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
- Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 218 kcal, Fat 15 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 18 g, Sugar 9 g, Protein 4 mg
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