Makes 4
1 to ½ lbs chicken, cut into thin strips
3 pieces of bacon
1 onion, sliced thinly
1/2 Tablespoon butter
1 to 2 Tablespoons olive oil
Salt and pepper to taste
1 cup uncooked jasmine rice
1 teaspoon ground cumin, divided
1 teaspoon gluten-free buffalo sauce, or to taste
2 teaspoons Swerve or sweetener of choice
1 teaspoon Sea salt, divided
1 teaspoon chopped garlic
2 cups chicken broth
6 tablespoons chopped fresh cilantro
1/3 cup Pace Picante Sauce or picante sauce of choice
2 cups of grated cheese
1 can of refried beans
Shredded lettuce
In a large skillet, cook bacon until done, keep bacon grease. Remove bacon, drain, and crumble.
In same skillet, with the bacon grease, add sliced onion, and sauté until translucent. Remove the onion.
Add chicken, 1/3 teaspoon sea salt, olive oil, and 1 teaspoon Swerve.
Cook 6 minutes or until chicken is done—always check meat with a thermometer. When finished, stir in buffalo sauce, if desired.
For the rice:
In a saucepan, stir in the chicken broth, Pace, ½ tablespoon butter, ½ teaspoon sea salt, 2/3 teaspoon cumin, 1 teaspoon Swerve, and garlic. Bring to a boil, then stir in Jasmine rice.
Lower heat, cover, and simmer for 20 minutes, turn off heat, but keep rice on burner for 5 minutes.
Remove lid and fluff.
For the refried beans:
Warm the refried beans in the microwave one minute, or until easy to stir. Mix in the crumbled bacon, 1/3 teaspoon cumin, and half of the sauteed onion slices.
Assemble the pyramids:
Divide rice between four plates, making a flat circle. Add ¼ of refried beans to the top of the rice, not quit going to the edges.
Add cooked chicken to the top of that, and then remaining sauteed onions on top of the chicken.
Next, put grated cheese over the top of the pyramids, and heat until cheese is melted, and everything is warmed. Sprinkle remaining cilantro over the tops.
If desired, surround edge of pyramids with shredded lettuce. Serve with sliced avocados, salsa, or sour cream.
