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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
581
With chopped tomatoes, jalapeños, black beans, and cumin, this flavorful chicken and cauliflower rice skillet channels some serious Tex-Mex vibes. It's already super easy to throw together, but if you want to make them even easier, you could use store-bought rice cauliflower. Got leftover chicken fajitas or grilled steak? Swap out the shredded rotisserie chicken. Or skip the meat and make it a vegetarian. There's lots of room to play around.
Have you made this recipe? Let us know how you like it in the comments below.
Editor's Note: This recipe was edited on September 30, 2020 to provide more context about the dish. The recipe title was also changed.
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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 cup
large head cauliflower, grated, or 4 cups riced cauliflower
Kosher salt
Freshly ground black pepper
- 1 Tbsp.
tomato paste
- 2 cups
shredded rotisserie chicken
- 1 cup
(15-oz.) can black beans, drained and rinsed
- 1 cup
corn kernels (fresh, canned, or thawed frozen)
- 1 cup
chopped tomatoes
- 2
jalapeños, thinly sliced
- 1/4 cup
freshly chopped cilantro
- 1 cup
shredded cheddar
- 1 cup
shredded Monterey jack
Lime wedges, for serving
Directions
- Step 1In 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.
- Step 2Put grated cauliflower in a clean dishtowel and twist to drain excess liquid.
- Step 3Add 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.
- Step 4Top with cheeses and cover with lid to let melt, 2 minutes.
- Step 5Serve with limes.
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