We are all pretty familiar with cauliflower rice and I really do love cauliflower whether it be riced, mashed or just in its floret pieces & roasted – BUT I have found another “rice” that I am starting to add into my meal rotations and it’s a refreshing change to switch things up a bit!
This particular recipe is using Miracle Noodle Rice. Have any of you tried it? I have used the noodles many times and have become quite fond of the angel hair and the spinach fettuccine so I decided to give the rice a try. Like the noodles, it’s something you kind of have to get used to. I (personally) was fine with them from the get-go but I know my family took some time adjusting to these “wanna be pasta” noodles. I think what I like about them is that there is virtually no flavor so they take on whatever flavors you are using in your recipe. (Just be sure to rinse thoroughly before using in your recipe!)
Clearly, rice can be used in this recipe and I know so many of you are team white rice! And that’s great! I personally don’t eat rice and it’s not for any other reason but that I don’t miss having it. I gave it up (grains) many years ago and since then have found such a love for veggies being “riced” that I don’t feel like I have to dabble back into the grain. Yes, I make mock version of rice recipes BUT if it works, why not keep doing it? Right? That said, if you are team white rice, use it instead of the miracle rice and enjoy!
Of course growing up in a Mexican family, rice and chicken were a thing – arroz con pollo – and since I LOVE buffalo sauce, I decided to create this little doozy. I ate this as is but with some of the leftovers I had, I used it as a dip……I scooped it up with some plantain chips and yummm! I think it would be fun to stuff a bell pepper or even a portobello mushroom — ooooh…..or an avocado! Ok, I think I’m going to go make this again and stuff something! Let me know if you do too!
- 2 cups cooked chicken, shredded or diced
- 2 packages "rice" miracle noodle
- 2 eggs
- 1/4 cup + 1 tbsp Buffalo sauce
- 1 stalk celery, diced
- 1/2 medium onion, diced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Coconut oil for greasing dish
- Preheat oven to 350 degrees.
- Drain miracle noodle rice in strainer and rinse. Let sit to drain, then dab with paper towels to absorb as much moisture as possible.
- In a large bowl, combine chicken and Buffalo sauce. Add in whisked eggs and incorporate.
- Add the "rice", celery, onions and seasonings to the chicken/sauce and mix.
- In a greased medium bakers dish, pour the mixture into the dish and smooth top with the back of a spoon.
- Bake at 350 degrees for 25 minutes.
- Top with chopped green onions and cilantro.
- Stuff a bell pepper, portobello mushroom or avocado with it or use your favorite edible scooper and make it a dip!