"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Cheesy Mexican Cauli Rice Recipe

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This recipe for Cheesy Mexican Cauli Rice, by , is from Auntie M's Recipe Collection, 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!

Contributor:  
Contributor:  
Marissa Frankl

Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
PREP: 10' COOK: 10'

 

 

 

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