Cuban-Style Chicken and Rice

We recently found Via Emilia Organic Riced Cauliflower at our local Costco and I am in love with it! Not only does it save me a ton of time, it also saves me a ton of mess and waste. I’m also smitten with a Cuban spice blend that we found at our local grocery store. I’ve been sprinkling it on eggs for breakfast at least a few times a week. One day for lunch, I blended these two new favorites (see our Instagram post) and the recipe started to take form.

Whether you’re looking for a Whole30 or 21DSD compliant meal or just a super tasty dinner without a lot of fuss, this is it! Plus, it can be thrown together in less than 30 minutes, so it’s perfect for a quick weeknight meal. You can spice it up with your favorite hot sauce or salsa (Brent’s go-to condiments) or eat it as is.

Ingredients
chicken
1 tsp granulated garlic
1 tsp onion powder
1 tsp cumin
1 tsp oregano
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (or 1/2 tsp, if you like a lot of spice)
1 lb chicken thigh meat, diced
2 tsp avocado oil

“rice”
4 tsp avocado oil
24-oz frozen riced cauliflower (or fresh)
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic
1 tsp lemon zest
2 tsp chopped cilantro

Method

Blend the spices for the chicken in a medium bowl. Add the diced chicken and mix until chicken is thoroughly coated with the seasoning mixture.

Heat 2 tsp avocado oil in a skillet over medium high heat. Add the chicken and cook until golden brown on all sides (about 6-8 minutes). Remove from heat.

Meanwhile, in a deep skillet, heat 4 tsp avocado oil. Add the frozen riced cauliflower. Sprinkle in the salt, pepper and garlic. Sauté until cauliflower is cooked (about 5 minutes, or 2-3 minutes if using fresh cauliflower). Remove from heat.

Stir the lemon zest and cilantro into the cauliflower rice.

Mix chicken into the rice or plate chicken over rice, and serve.

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Cuban-Style Chicken and Rice

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients
chicken
1 tsp granulated garlic
1 tsp onion powder
1 tsp cumin
1 tsp oregano
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (or 1/2 tsp, if you like a lot of spice)
1 lb chicken thigh meat, diced
2 tsp avocado oil

“rice”
4 tsp avocado oil
24-oz frozen riced cauliflower (or fresh)
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic
1 tsp lemon zest
2 tsp chopped cilantro

Method

  1. Blend the spices for the chicken in a medium bowl. Add the diced chicken and mix until chicken is thoroughly coated with the seasoning mixture.
  2. Heat 2 tsp avocado oil in a skillet over medium high heat. Add the chicken and cook until golden brown on all sides (about 6-8 minutes). Remove from heat.
  3. Meanwhile, in a deep skillet, heat 4 tsp avocado oil. Add the frozen riced cauliflower. Sprinkle in the salt, pepper and garlic. Sauté until cauliflower is cooked (about 5 minutes, or 2-3 minutes if using fresh cauliflower). Remove from heat.
  4. Stir the lemon zest and cilantro into the cauliflower rice.
  5. Mix chicken into the rice or plate chicken over rice, and serve.

4 Comments

  1. enricomarino13 says:

    Love this rice and chicken recipe! This sounds a lot like a recipe my mom used to make, except that she used regular rice.

    Great read!

    Like

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