"Hunger is the best sauce in the world."--Cervantes

Cheesy Southwest Cauli Rice Recipe

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This recipe for Cheesy Southwest Cauli Rice, by , is from The Garcia Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marguerite Garcia


3 T olive oil
2 onions, chopped
4 cloves garlic, chopped or grated
1 T dried oregano
1 T cumin
8 cups frozen riced cauliflower, or fresh cauliflower, grated
3 T tomato paste
1 rotisserie chicken, chopped (include the jelly that settles in the bottom of the chicken container)
2 cans black beans, drained and rinsed
2 cans kernel corn
2 cans Rotel chopped tomatoes
⅓ cup chopped cilantro
2 cups shredded cheddar
2 cups shredded Monterey jack
2 jalapenos, thinly sliced (optional)
Salt and pepper to taste
Lime wedges, for serving, (optional)

1. Debone, and chop chicken (not too small)
2. Heat oil In a LARGE skillet over medium heat
3. Saute onion until soft, then add garlic, oregano, and cumin, salt and pepper 1 minute more
4. Add cauliflower, cook, stirring occasionally until tender, 3 to 5 minutes.
5. Add tomato paste and stir until combined.
6. Stir in chicken, black beans, corn, tomatoes, jalapenos, and cilantro, and 1/2 of the cheese.
7. Top with cheeses and cover with lid to let melt.
8. Serve with lime wedges

This can also be put into a 9x13 before topping with cheese and melted in the oven at 350 for a better presentation for guests.

Number Of Servings:
Number Of Servings:
12 - 14 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
* I typically buy the cheeses combined and pre-grated and use frozen onions to shortened prep time.

** This has a slight spice kick with just the Rotel tomatoes, without the jalapenos

***This is low/healthy carbs and delicious




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