INGREDIENTS:
2 lbs (7 - 8 inch in diameter) cauliflower head, separated into large florets (can also use cooked brown rice)
1 tbsp olive oil, extra virgin
1 large onion, finely chopped
4 garlic cloves, minced
2 medium green bell peppers, chopped
1 lb chicken breasts, cubed
1 1/2 tsp salt, divided
Pinch ground black pepper
15 oz can tomato sauce
2 x 14 oz can black beans, drained & rinsed
2 tbsp Mina Harissa
3 tbsp green onions, chopped
Cooking spray
INSTRUCTIONS
1. In a food processor, add cauliflower in batches and process until "rice" forms. Just watch closely and do not over process into mush. Transfer to a bowl.
2. Preheat large and deep non-stick skillet on medium - high heat and spray with cooking spray. Add cauliflower "rice" and cook for 3 - 4 minutes or until a bit golden, stirring frequently and watching closely not to burn. In the last minute of cooking add 1/2 tsp salt and a pinch of ground black pepper. Transfer to a bowl and set aside.
3. Return skillet on medium heat and swirl olive oil to coat (If necessary scrape off small bits of cauliflower "rice"). Add onion, garlic and green bell peppers; cook for 7 minutes or so, stirring occasionally. Increase heat to medium - high, add chicken and cook for 5 more minutes, stirring occasionally.
4. Add remaining salt, tomato sauce, black beans and Mina Harissa; stir and bring to a boil. Reduce heat to low, cover and simmer for 10 more minutes. Remove from heat, stir in rice and sprinkle with green onions. Serve hot on its own or with extra brown rice if desired.
NOTES:
Serving = 1 2/3 cup
Calories: 288.8
Protein: 28.9 g
WW Points+: 7
