Ingredients
Method
- Heat 4 tbsp. (2. 0 fl oz / 60ml) of extra virgin olive oil in a large skillet set over medium heat, then add the diced onion (approx. 5.3 oz / 150g) and sauté for about 10 minutes until tender and translucent.
- Add 1 cup (5.3 oz / 150g) of finely diced celery to the skillet and sauté for 5 minutes more.
- Process 1 medium head of trimmed cauliflower (approx. 21.0 oz / 600g) in a food processor until it breaks down and you achieve the fine texture of rice.
- Stir the processed cauliflower rice into the onion and celery mixture, cover the skillet, and cook for about 10 minutes or until the cauliflower is tender.
- Add the 1.0 lb (16 oz / 454g) diced grilled chicken breast, 1 can (4 oz / 113g) diced green chilies, 0.1 tsp. (0.5g) chili powder, 0.1 tsp. (0.5g) dried oregano, 0.1 tsp. (0.5g) ground cumin, and 1 tsp. (0.2 oz / 6g) sea salt, stirring well to combine until heated through.
- Remove from heat and serve the dish immediately, topped with the sliced avocado (approx. 5.3 oz / 150g) and 0.5 cup (4.6 oz / 130g) of salsa if desired.
Manage the Moisture: Fresh cauliflower holds a surprising amount of water. For a true "rice" texture rather than a mushy consistency, briefly pat your processed cauliflower dry with a paper towel or clean kitchen cloth before adding it to the skillet.
Bloom Your Spices: When you add the chili powder, ground cumin, and oregano to the skillet, let them hit the hot oil for about 30 to 60 seconds before stirring everything together. This chef's technique, known as "blooming," toasts the spices and unlocks a much deeper, more aromatic flavor profile.
Control the Heat: The canned diced green chilies provide a mild, tangy background heat. If you prefer a spicier Mexican dish, dice up half of a fresh jalapeño (keep the seeds for extra fire!) and sauté it alongside your onions and celery.
Meal Prep Perfection: This dish is incredible for batch cooking. It stores beautifully in airtight glass containers in the fridge for up to 4 days. Just be sure to wait and slice your fresh avocado right before serving so it doesn't brown in the fridge.