Step 1

In a food processor, add cauliflower in batches and process until “rice” forms. Just watch closely and do not over process into mush. Transfer to a bowl.

Step 2

Preheat large and deep non-stick skillet on medium – high heat and spray with cooking spray. Add cauliflower “rice” and cook for 3 – 4 minutes or until a bit golden, stirring frequently and watching closely not to burn. In the last minute of cooking add 1/2 tsp salt and a pinch of ground black pepper. Transfer to a bowl and set aside.

Step 3

Return skillet on medium heat and swirl olive oil to coat (If necessary scrape off small bits of cauliflower “rice”). Add onion, garlic and green bell peppers; cook for 7 minutes or so, stirring occasionally. Increase heat to medium – high, add chicken and cook for 5 more minutes, stirring occasionally.

Step 4

Add remaining salt, tomato sauce, black beans and Mina Harissa; stir and bring to a boil. Reduce heat to low, cover and simmer for 10 more minutes.

Step 5

Remove from heat, stir in “rice” and sprinkle with green onions. Serve hot on its own or with extra brown rice for those extra hungry people, if desired.:)