Chicken Fried Cauliflower Rice

• 5 cups small cauliflower florets
• 1/2 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 1 carrot, finely chopped
• 1 lb. (450 g) boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1/4 cup water
• 1 cup frozen peas, thawed
• 2 green onions, thinly sliced

1. Use pulsing action of food processor to process half the cauliflower into 1/4-inch pieces.
2. (Do not process until smooth.)
3. Spoon into medium bowl.
4. Repeat with remaining cauliflower.
5. Heat 1/4 cup dressing in large nonstick skillet on medium-high heat.
6. Add carrots; cook 2 min., stirring frequently.
7. Add chicken; cook and stir 3 min.
8. or until no longer pink.
9. Add cauliflower and water; cook 5 min.
10. or until cauliflower is crisp-tender, stirring constantly.
11. Stir in peas; cook and stir 2 min.
12. or until heated through.
13. Add remaining dressing and onions; mix well.

cauliflower, olive oil, carrot, chicken breasts, water, frozen peas, green onions

Taken from www.kraftrecipes.com/recipes/chicken-fried-cauliflower-rice-177692.aspx (may not work)