Cheesy Mexican Cauli Rice

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Cheesy Mexican Cauli Rice

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Instant weeknight fav.
Ingredients
  • 1 tbsp. extra-virgin olive oil, plus more if needed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • ½ 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 jalapeños, thinly sliced
  • ¼ c. freshly chopped cilantro
  • 1 c. shredded cheddar
  • 1 c. shredded Monterey jack
  • Lime wedges, for serving
Instructions
  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. 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.
  4. Top with cheeses and cover with lid to let melt, 2 minutes.
  5. Serve with limes.

 

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