Ok everyone, I finally tried cauliflower rice…and I LOVED it. What an amazing low carb option! You all know I love my carbs, so finding something that can mimic carbs to keep things leaner is really exciting to me. I used it in this incredible, simple and one pan Mexican cauliflower rice. Let me tell you, this is THE perfect lean, satisfying and flavorful weeknight dinner. I had it on the table in less than 40 minutes.
I just scooped that yummy mixture into bowls and topped them with avocado and salsa. Oh my goodness, it was the perfect bite! The cauliflower rice was really tender and felt like actual rice. All of the veggies and beans and chicken brought so much texture and satisfaction to the table. Hope you all love this healthy and super convenient meal too! xoxo
This Mexican cauliflower rice is so satisfying and flavorful that you won't miss the carbs! Best of all, it is a lean one pan wonder you can make quickly.
- 1 dash olive oil
- 1 pound ground chicken
- 1 cup frozen corn kernels
- 1 can black beans drained, 15 ounces
- 1 medium fresh tomato diced
- 1 whole onion diced small
- 2 cloves garlic minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoons beer the rest goes to the chef!
- 21 ounces frozen riced cauliflower
- sliced avocado for topping
- salsa for topping
Get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Cook the chicken until it is completely cooked through while you bread it up. Then add all of the rest of the ingredients except the cauliflower. Stir it all together well, then let it simmer together for 10-15 minutes to let the flavors develop. After it simmers, add the cauliflower rice and stir it in. Let it cook and meld into the rest of the mixture until it is cooked through and tender for about 5 minutes. Scoop it into bowls serve immediately with sliced avocado and salsa on top! Enjoy!!