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Name: Cheesy Mexican Cauli Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp Olive Oil; 2 cloves Garlic; 1 tsp Dried oregano; 1/2 tsp Ground cumin; 1 large Cauliflower Grated or 4 cups riced cauliflower; Kosher Salt; Freshly ground pepper; 1 tbsp Tomato paste; 2 cups Rotisserie Chicken shredded; 1 can Black beans 15 oz can; 1 cup Corn fresh, canned or thawed frozen; 1 cup Tomatoes chopped; 1/4 cup Cilantro chopped; 1 cup Cheddar cheese shredded; 1 cup Monterey jack cheese shredded; Lime wedges for serving

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INGREDIENTS

1 tbsp Olive Oil
2 cloves Garlic
1 tsp Dried oregano
1/2 tsp Ground cumin
1 large Cauliflower ; Grated or 4 cups riced cauliflower
Kosher Salt
Freshly ground pepper
1 tbsp Tomato paste
2 cups Rotisserie Chicken ; shredded
1 can Black beans ; 15 oz can
1 cup Corn ; fresh, canned or thawed frozen
1 cup Tomatoes ; chopped
1/4 cup Cilantro ; chopped
1 cup Cheddar cheese ; shredded
1 cup Monterey jack cheese ; shredded
Lime wedges ; for serving

INSTRUCTIONS

In large skillet over medium heat, heat oil. 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 and cilantro.

Top with cheeses and cover with lid to let melt, 2 minutes

Serve with limes

NOTES

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Cheesy Mexican Cauli Rice

1 tbsp Olive Oil
2 cloves Garlic
1 tsp Dried oregano
1/2 tsp Ground cumin
1 large Cauliflower Grated or 4 cups riced cauliflower
 Kosher Salt
 Freshly ground pepper
1 tbsp Tomato paste
2 cups Rotisserie Chicken shredded
1 can Black beans 15 oz can
1 cup Corn fresh, canned or thawed frozen
1 cup Tomatoes chopped
1/4 cup Cilantro chopped
1 cup Cheddar cheese shredded
1 cup Monterey jack cheese shredded
 Lime wedges for serving

In large skillet over medium heat, heat oil.  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 and cilantro.

Top with cheeses and cover with lid to let melt, 2 minutes

Serve with limes

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Nutrition

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Serving Size: 1 Serving (511g)
Recipe Makes: 4 Servings

Calories: 623
Calories from Fat: 293 (47%)

Amt Per Serving		% DV

	Total Fat 32.5g	43 %
	Saturated Fat 16.2g	81 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 3.3g
Cholesterol 125.6mg		39 %
Sodium 553.3mg		19 %
Potassium 1352.2mg		36 %
Total Carbohydrate 39.6g		12 %
	Dietary Fiber 13.3g	53 %
	Sugars, other 26.3g
Protein 47.5g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 623

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