Low Carb Spanish "Rice" with Chicken

• Olive oil
• 3 raw boneless, skinless chicken breasts, diced
• 2 poblano peppers, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon adobo seasoning
• 1 Tablespoon smoked paprika
• 2 teaspoons dried oregano
• Salt & Pepper
• 1/2 to 1 teaspoon cayenne pepper (optional)
• 1 head cauliflower, grated (You can do this in a food processor or use a hand grater.)
• 2 small cans diced tomatoes, drained
• 2 cups shredded cheese, divided

Directions

1. Preheat oven to 350° F. and grease a 13 x 9 baking dish.
2. Heat a small amount of olive oil in a large skillet.
3. Add the chicken and brown the pieces on all sides. It does not need to be cooked through at this point. Remove the chicken to a plate and cover loosely with foil to keep warm.
4. Add a little more oil to the skillet and sauté the onions and peppers until soft and starting to brown.
5. Pour off any liquid given off by the onions and peppers. Stir in the garlic and seasonings (cumin, adobo, paprika, oregano, salt, pepper, and cayenne if using) and cook another minute.
6. Remove the skillet from the heat.
7. Stir in the cauliflower, 1 cup of the shredded cheese, and tomatoes.
8. Taste for seasoning and adjust as desired.
9. Stir in the chicken.
10. Pour contents into the prepared baking dish. Cover with foil and bake for 45 minutes.
11. Remove foil and top casserole with more shredded cheese. Return to oven, uncovered, for another 15 minutes.