Paleo Mexican Cauliflower Rice with Spicy Shredded Chicken

I've always wanted to try Paleo rice so here it is!  I put a Mexican spin on it and also added some yummy buffalo shredded chicken from the crock pot.

• 1 head of cauliflower, cut into florets
• ⅓ cup broth or water
• 1 teaspoon garlic
• ⅛ teaspoon chili powder
• 1 red or green pepper
• handful of fresh cilantro, chopped
• juice of 1 lime
• ½ white onion, diced
• 1 avocado, diced
• 1/4 cup chopped carrots
• salt and pepper, to taste

Cut the cauliflower into smaller pieces and run through a food processor until it looks like the size of rice.

Place a saucepan over medium heat, add cauliflower and broth or water and cover to let steam for about 10 minutes.

Once cauliflower is soft, add garlic, chili pepper, cilantro, lime, onions, peppers, carrots and a bit of salt and pepper.

Cook until the veggies are tender (or to your liking) and top with avocado or salsa.

If you want to add the chicken to your dinner, make before hand:

• 4-6 large Chicken Breasts
• 1/2 bottle hot buffalo sauce
• Salt and pepper to taste 

Place everything into your crock pot and cook on low for 8 hours or high for 4 hours.  Shred the chicken and enjoy!