Buck's Chicken & Spanish Cauliflower Rice

:This dish is packed with delicious flavors

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1 small onion, chopped
• 1 small red pepper, chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup frozen peas (optional)
• 1/2 cup tomato sauce
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1/4 teaspoon Bald Buck Seasoning
• 1/4 cup minced fresh cilantro
• Lime wedges (optional)

Instructions

• Prepare the Cauliflower: In a food processor, pulse cauliflower in batches until it resembles rice (do not overprocess). In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower; cook and stir until tender, 5-7 minutes. Remove from pan.
• Cook the Chicken: In the same pan, heat remaining oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Remove from pan.
• Cook the Vegetables: Add onion and red pepper to pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer.
• Combine and Finish: Stir in tomatoes, peas (if desired), tomato sauce, tomato paste, cumin, paprika, pepper, and Bald Buck Seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until thickened, stirring occasionally. Stir in chicken and cauliflower; heat through. Sprinkle with cilantro and, if desired, serve with lime wedges.