Cauli-Rice with Chicken and "Casey Salsa"

"Wow!  It's just like rice!"  This is a wonderful alternative to rice and beats the craving!

This also makes a great side, just leave out the Chicken.

Serves 4-6

Ingredients

4 Tbsp Olive Oil

1 Onion, diced

1 Cup Celery, diced

1 head Cauliflower, trimmed and chopped

1-2 stocks Broccoli, chopped (Optional)

1/4 tsp Salt

1.5 lbs Chicken (Breast or Thigh)

"Casey Salsa"

Directions

Chicken:

Cook the Chicken.
*I pound the breasts and pan cook them with a little Olive Oil, but you can cook them any way you want.  In the oven under broil is good too, and quick.  Just remember to pound them first, as this will help in even cooking with out over cooking parts.  If you don't have a meat mallet, no problem!  Use the side of your fist, it works perfectly!

*If you are using thighs, no need to pound.

When done cooking the Chicken, shred with a fork or dice.

Rice:

In a large pan or stock pot, heat Olive Oil over medium heat and saute Onion for 10 minutes, until soft.  Add Celery to skillet and saute for 5 minutes.

Meanwhile, place Cauliflower and Broccoli in a food processor and process until the texture of rice.

Add Cauliflower/Broccoli to pot, cover and cook 5-10 minutes, until soft.  

Then add Chicken and Salt.  

Top with "Casey Salsa" or any salsa of your choice.

Thanks to Elana's Pantry for the details on making this yummy rice!