This recipe substitutes cauliflower for the traditional rice in Arroz con Pollo. The delicious Mexican dish is so much healthier without grains! It’s also simple enough that anyone can make it.
In order to have some chance at keeping a trim, girlish figure, I limit our indulgent recipes to Saturdays. The problem with this is that I often want to indulge a bit on Friday night, say with dinner out at a Mexican restaurant. To keep myself away from the baskets of chips, I created this grain-free version of Arroz Con Pollo that tastes like “real” Mexican without the rice.
Coliflor Con Pollo
(Yield: 4 generous adult servings)
2 large heads of cauliflower
8 oz. of butter
2 tsp each of chili powder, garlic powder, paprika, and salt
4 chicken breasts
garlic powder,chili powder, and salt to taste
2 bell peppers
1 medium – large onion
2 tsp cumin
1/4 tsp salt
16 oz. Velveeta
1 can of Rotel (diced tomatoes with green chilis)
Cut the cauliflower into chunks that will fit into the mouth of your food process. Using the grater attachment to process the cauliflower, transferring the cut cauliflower to a large bowl as needed.
Melt 4 oz. of butter in your largest skillet and then add half of the cauliflower seasonings to it. Add half the cauliflower to the skillet and saute over medium high until the cauliflower is tender and has begun to brown. You’ll need to stir and flip the cauliflower every few minutes. Repeat this for the remaining cauliflower.
Chicken and Bell Pepper Instructions
Cut the chicken into thin strips or bite-size chunks, and then cook them in a hot skillet with a little oil. While the chicken cooks, add a few shakes of garlic powder, chili powder and salt. When the chicken is done, transfer it to a bowl and set it aside while you cook the veggies.
Slice the peppers and onions into long strips. Saute with a little oil and the listed amounts of cumin and salt until tender. Then add the chicken back into the skillet and keep warm until you are ready to serve plates.
(If your skillet is large enough, you could probably cook the chicken and veggies at the same time. I can’t!)
Cut the Velveeta into 1″ cubes and add it, along with the Rotel (undrained), to a small saucepan. Cook over low heat, stirring frequently, until all the cheese has melted.
Spread a large serving of cauliflower over the entire place. Place the chicken and veggies over the top of the cauliflower, and then drizzle queso over everything.