Cheesy Mexican Cauli Rice Recipe
        
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      Category: | 
     
    
      
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		Ingredients:  		 | 
      Ingredients:  1 tbsp. extra-virgin olive oil, plus more if needed 1 medium onion, chopped 2 cloves garlic, minced 1 tsp. dried oregano 1/2 tsp. ground cumin 1 c. large head cauliflower, grated, or 4 cups riced cauliflower Kosher salt Freshly ground black pepper 1 tbsp. tomato paste 2 c. shredded rotisserie chicken 1 c. (15-oz.) can black beans, drained and rinsed 1 c. corn kernels (fresh, canned, or thawed frozen) 1 c. chopped tomatoes 2 jalapeņos, thinly sliced 1/4 c. freshly chopped cilantro 1 c. shredded cheddar 1 c. shredded Monterey jack Lime wedges, for serving 
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		Directions:		 | 
      Directions:1. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. 
  2. Put grated cauliflower in a clean dishtowel and twist to drain excess liquid. 
  3. Add a splash more oil to skillet if it seems dry, then add drained grated cauliflower and season with salt and pepper. 
  4. Cook, stirring occasionally, until tender, 3 to 5 minutes, then add tomato paste and stir until combined. Stir in chicken, black beans, corn, tomatoes, jalapeños, and cilantro. 
  5. Top with cheeses and cover with lid to let melt, 2 minutes. 
  Serve with limes.  | 
     
    
      
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		Number Of
		Servings:		 | 
      Number Of
		Servings:4  | 
     
    
      
		Preparation
		Time:		 | 
      Preparation
		Time:PREP: 10'    COOK: 10'   | 
     
   
 
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