Turn on two burners and on one, set to medium high heat, pat dry chicken thighs and season (I did salt, pepper, msg, garlic and onion powder) and place in hot pan. Season the top side same way, flip around 4ish minutes depending on how hot your pan is and and cool another 4ish minutes.
On other burner, fill a pot with water in an undetermined large amount (just try me on this) and set burner to highest heat. When water is boiling, add some salt, msg, cumin, and chili powder, and dump in rice and set a timer for 8 minutes. Stir at first to make sure rice doesn’t stick to the bottom of the pot like you’re cooking noodles. After 8 minutes, dump in riced cauliflower and wait for it to get back up to a boil. Around 15-30 seconds after it’s back up to a full boil, drain the rice and cauliflower and add back to pot NOT on burner covered so the heat retains, and back to the other foods.
After chicken is done, set aside to rest and wipe clean the pan. Add half the oil the pan and when hot add diced onions, bell peppers, and shredded carrots. Add salt to help bring out the water and stir occasionally until softened/slightly cooked, around 5 minutes. Remove all goods in pan and add to rice pot and re-cover with lid. Add frozen green peas to pan until thawed and browned, then also add to pot of rice.
Finally, add other half of oil (I used a spicy pepper infused oil for flavor) to pan and let get hot. Then add chopped lettuce and some salt and quickly cook down and fry the lettuce until you’re amazed at the water content of lettuce. Seriously, it’s like 95% water. Spinach also works here and is probably better, but I had lettuce so it’s lettuce. Add to pot of rice and stir mixture.
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Turn on two burners and on one, set to medium high heat, pat dry chicken thighs and season (I did salt, pepper, msg, garlic and onion powder) and place in hot pan. Season the top side same way, flip around 4ish minutes depending on how hot your pan is and and cool another 4ish minutes.
On other burner, fill a pot with water in an undetermined large amount (just try me on this) and set burner to highest heat. When water is boiling, add some salt, msg, cumin, and chili powder, and dump in rice and set a timer for 8 minutes. Stir at first to make sure rice doesn’t stick to the bottom of the pot like you’re cooking noodles. After 8 minutes, dump in riced cauliflower and wait for it to get back up to a boil. Around 15-30 seconds after it’s back up to a full boil, drain the rice and cauliflower and add back to pot NOT on burner covered so the heat retains, and back to the other foods.
After chicken is done, set aside to rest and wipe clean the pan. Add half the oil the pan and when hot add diced onions, bell peppers, and shredded carrots. Add salt to help bring out the water and stir occasionally until softened/slightly cooked, around 5 minutes. Remove all goods in pan and add to rice pot and re-cover with lid. Add frozen green peas to pan until thawed and browned, then also add to pot of rice.
Finally, add other half of oil (I used a spicy pepper infused oil for flavor) to pan and let get hot. Then add chopped lettuce and some salt and quickly cook down and fry the lettuce until you’re amazed at the water content of lettuce. Seriously, it’s like 95% water. Spinach also works here and is probably better, but I had lettuce so it’s lettuce. Add to pot of rice and stir mixture.
Serve on plate with desired amount of salsa!