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Cheesy Southwest Cauli Rice Recipe

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This recipe for Cheesy Southwest Cauli Rice is from Can Those Garcias Eat!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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)

Directions:
Directions:
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 350º 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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