Cheesy Fiesta Rice
Packed with diced tomatoes, jalapeños, black beans, and cumin, this delicious skillet dish featuring chicken and cauliflower rice exudes an authentic Tex-Mex essence. It's already incredibly simple to assemble, but if you prefer added convenience, you can opt for pre-made cauliflower rice from the store. Have some leftover chicken fajitas or grilled steak? Feel free to substitute them for the shredded rotisserie chicken. Alternatively, you can omit the meat altogether and transform it into a vegetarian delight. There's ample opportunity for experimentation.
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 jalapeños, thinly sliced
- 1/4 c. freshly chopped cilantro
- 1 c. shredded cheddar
- 1 c. shredded Monterey jack
- Lime wedges, for serving
Instructions
- 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.
- Put grated cauliflower in a clean dishtowel and twist to drain excess liquid.
- 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.
- Top with cheeses and cover with lid to let melt, 2 minutes.
- Serve with limes.
Nutrition
Calories: 581kcalCarbohydrates: 25gProtein: 36gFat: 33gSaturated Fat: 15gCholesterol: 106mgSodium: 884mgPotassium: 904mgFiber: 11gSugar: 5gCalcium: 482mgIron: 4mg
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