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Salsa Chicken And Cauliflower Rice Skillet
(From Our June 2022 Newsletter - Grandma C.)
Ingredients
- 1 pound boneless skinless chicken thighs
- 1–2 tbsps olive oil
- 1 tbsp chili powder
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- Salt and Pepper to taste
- 2 12oz pkgs frozen cauliflower rice
- 2 green onions
- 1 tsp minced garlic
- 1 4oz can diced green chilies
- ½ cup canned black beans, drained
- ¼ cup chopped fresh cilantro
- 1 cup salsa of your choice
- 1 cup shredded cheddar jack cheese
Put olive oil into a skillet and heat on medium heat for 2 minutes or so.
Sprinkle the chicken thighs with half each of chili powder, paprika, cumin and salt and pepper.
Add thighs to skillet and cook until cooked through, approx. 15–20 minutes. Remove from skillet and set aside.
Add a little more oil to the skillet and place cauliflower rice, green onions, garlic, the remaining spices, salt and pepper.
Toss to mix, then saute for 10–12 minutes until the cauliflower is tender.
Add salsa, black beans, green chilies and cilantro and stir.
Place the chicken thighs onto the cauliflower rice and top them with some extra salsa and the shredded cheese.
Cover the skillet and heat on medium–low until cheese is melted.
Serve with garnishes such as shredded lettuce or sour cream.
This recipe serves 4