Cheesy Mexican Cauli Rice Recipe
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Category: |
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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