Ingredients
The following ingredients have 3 Servings
- 1 head cauliflower, riced
- 2 cups shredded rotisserie chicken
- 1/2 a medium onion, finely chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup fresh or frozen corn
- 1 cup cherry tomatoes, chopped
- 1 cup Cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 jalapenos, thinly sliced
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper, to taste
- Lime wedges, for serving
Instruction
- In a food processor, pulse cauliflower until it becomes fine grains, resembling rice. Set aside.
- In a large skillet over medium heat, heat olive oil. Add onion and cook until tender, about 5 minutes. Add garlic, oregano, and cumin, and cook until fragrant, just 1 minute.
- Add more olive oil if needed, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3-5 minutes.
- Add tomato paste and stir until well combined. Add chicken, black beans, corn, tomatoes, jalapenos, cilantro, and stir until combined.
- Top with both cheeses, cover and cook until cheese has melted, about 3 minutes. Serve immediately with lime wedges. Enjoy!
