This Cheesy Tex Mex Cauli-Rice Is A Southwestern Treat

What type of food do you enjoy eating? Many people enjoy a variety and often, the culinary experience is broken down according to the area of the world where it is originating from. For example, we have Chinese food, Italian food and Spanish food and perhaps we enjoy having some on occasion. One option that you may also want to consider is Tex-Mex, because it brings the taste of Mexico to your dinner table in an American dish.

Tex-Mex often includes rice, meat and plenty of spice. It can be made in many different ways and more than likely, you enjoy having a nacho or taco every once in a while. Now, it is possible to enjoy Tex-Mex in a rather unique way, thanks to this cauliflower recipe. If you’ve never tried cauliflower rice before, it really is a great treat. What is even better is when you add a little Tex-Mex seasoning to the mix because it takes something ordinary and makes it extraordinary.

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Ingredients:

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
Kosher salt
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

Directions:

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.

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