Chicken & Spanish Cauliflower “Rice”

• 1 large head cauliflower
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 cup tomato juice
• 1/4 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice

1. Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess).
2. Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until lightly browned, about 5 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes.
3. Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7-10 minutes, stirring occasionally. Stir in cilantro and lime juice.

head cauliflower, chicken breasts, salt, pepper, canola oil, green pepper, onion, garlic, tomato juice, ground cumin, fresh cilantro, lime juice

Taken from www.tasteofhome.com/recipes/chicken-spanish-cauliflower-rice/ (may not work)