Recipe Review – Cheesy Tex-Mex Chicken and Cauli Rice

Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love!  The image(s) on this page are from my version.

Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

Cheesy Tex-Mex Chicken and Cauli Rice

This Cheesy Tex-Mex Chicken and Cauli Rice recipe makes great use of leftover chicken, and I think you’ll enjoy it even if you’re not a leftovers person. Using riced cauliflower helps to keep this dish balanced by loading it with veggies, while taking advantage of high fibre beans and corn as a complex source of carbohydrate.

Time-Saving Tip: I used frozen, pre-prepared riced cauliflower for convenience, and leftover rotisserie chicken for this quick weeknight meal.

To make, you’ll simply cook onion over medium heat with oil before adding garlic and spices. Next, you’ll add cauliflower rice and cook for a few minutes before adding the remaining ingredients (except cheese), stirring to combine. You’ll add cheese in the last two minutes of cooking and cover until melted. Yum!

What you’ll need:

  • 1 tbsp olive oil

  • 1 medium onion

  • 2 cloves garlic

  • 1 tsp dried oregano

  • 1/2 tsp cumin

  • 1 bag frozen riced cauliflower

  • salt and pepper, to taste

  • 1 tbsp tomato paste

  • 2 cups shredded rotisserie chicken

  • 1 cup black beans (canned, rinsed)

  • 1 cup corn kernels

  • 1 cup chopped tomatoes

  • 2 jalapenos

  • 1 cup shredded cheddar

  • 1 cup shredded Monterey jack

Makes 4 servings.

Ready in 20 minutes.

Want to make it? Click the link for the full recipe ? Cheesy Tex-Mex Cauli Rice Recipe from Delish

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