Cheesy Tex Mex Cauli-Rice
This Cheesy Tex Mex Cauli-Rice leaves your taste buds happy and your stomach satisfied, without feeling heavy or over-stuffed!
1 tablespoon extra-virgin olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
4 cups cauliflower rice
1 tablespoon tomato paste
2 cups shredded rotisserie chicken
1 cup canned black beans, rinsed and drained
1 cup frozen corn, defrosted
1 cup chopped cherry tomatoes
2 jalapeños, thinly sliced
1/4 cup. freshly chopped cilantro
1 cup shredded Cheddar
1 cup shredded Monterey Jack
Lime wedges, for serving
In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute.
Add more olive oil if the skillet seems dry, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3 to 5 minutes.
Add tomato paste and stir until evenly combined and the cauli-rice is slightly red. Add chicken, black beans, corn, tomatoes, jalapeños, cilantro and stir until evenly combined.
Top cauli-rice with both cheeses, then cover with a tight-fitting lid and cook until cheese is melted, about 3 minutes.
Serve immediately with lime wedges.
Source: Shared Food