Place the chicken breast, chicken stock, cumin and salt to your taste in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 1 cup and set aside.

Cut the cauliflower into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower has the texture of rice, don’t over process. Set aside and repeat with the remaining cauliflower.

In a medium sauce pan, heat the oil over medium-high heat. Add the onions, garlic and bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.

Add the cauliflower rice, tomato paste and achiote. Stir until the cauliflower rice is well coated. Add the chicken stock, shredded chicken, the peas, carrots and green beans, stir well until everything is combined. Cover and cook for about 5 to 7 minutes more. Season with salt and pepper. Add fresh cilantro and serve.