Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base.
Mexican Cauliflower Fried Rice
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Prep:
20 min. -
Cook:
20 min. -
Serves:
4
Recipes
Recipe tags: chicken base, moderate difficulty, main, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 head | cauliflower, cleaned and cut into 2-inch cubes |
| 3 Tbsp | olive oil, divided |
| ½ cup | thinly sliced red bell pepper |
| ½ cup | thinly sliced green bell pepper |
| ½ cup | thinly sliced orange bell pepper |
| ½ cup | thinly sliced yellow bell pepper |
| ½ cup | thinly sliced white onion |
| 1 lb | boneless skinless chicken breast, cut into 1-inch cubes |
| 2 tsp | Better Than Bouillon® Roasted Chicken Base |
| 2 Tbsp | Better Than Bouillon® Chili Base |
| ¼ cup | freshly chopped cilantro |
| ½ cup | shredded cheddar cheese |
| 1 | avocado, cubed (optional) |
Directions
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1
Add the cut cauliflower to the bowl of a food processor fitted with the steel blade. Pulse the cauliflower until it resembles rice. Set aside.
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2
Add 1 tablespoon of the olive oil to a large sauté pan over medium high heat. Add the bell peppers and onions. Cook for 2 - 3 minutes, and then move the peppers and onions to a bowl.
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3
Add the remaining oil to the pan. Add the chicken and cook for 2 - 3 minutes. Move the chicken to the bowl with the peppers and onions.
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4
Add the cauliflower to the pan and cook for 3 - 4 minutes, stirring constantly. Add the Roasted Chicken Base and the Chili Base to the pan and continue to cook for 2 minutes.
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5
Add the peppers, onion and chicken back to the pan, stir and cook for 2 - 3 minutes. Add the cilantro to the pan and stir to combine.
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6
Remove the pan from the heat and top with the cheddar cheese.
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7
Serve immediately with the avocado (optional).