Tex-Mex Cauliflower Rice

Ingredients

• 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

Preparation

1. In a food processor, pulse cauliflower until it becomes fine grains, resembling rice. Set aside.
2. 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.
3. 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.
4. Add tomato paste and stir until well combined. Add chicken, black beans, corn, tomatoes, jalapenos, cilantro, and stir until combined.
5. Top with both cheeses, cover and cook until cheese has melted, about 3 minutes. Serve immediately with lime wedges. Enjoy!