One pot Mexican chicken and cauliflower rice is an easy and healthy protein-rich dinner. It’s made with peppers, onions, corn and cauliflower and then seasoned with Mexican spices. Top with cilantro, avocado and additional jalapeño. It’s perfect for busy nights!
What’s better than a quick one-pot meal on a busy night? I love this dish because it:
- is high-protein and high-fiber
- is lower carb, nutrient-dense and blood-sugar stabilizing
- makes great leftovers
- family-friendly
Ingredients in Mexican Chicken and Cauliflower Rice
- Cauliflower rice – Contains sulforaphane which supports detoxification and hormone balance. I recommend buying fresh “riced” cauliflower to save time.
- Bell peppers – Bell peppers are high in fiber and antioxidants.
- Onions and garlic – Part of the allium family which contains prebiotics and help feed the healthy bacteria in your gut.
- Jalapeño – Adds a little heat to the dish. Remove the seeds for less spice.
- Canned tomatoes and tomato paste – Look for organic tomatoes in either glass jars or non-BPA cans.
- Cumin, coriander and chili powder – Provide flavors for the dish but also have anti-inflammatory properties.
- Frozen corn – Look for organic corn. You could use drained canned corn as well.
- Chicken – For protein! Use shredded rotisserie chicken or pre-cooked chicken breasts. This dish calls for pre-cooked chicken; do not use raw chicken.
How to Make This One-Pot Mexican Chicken Dish and Tips
Step 1: Use a large Dutch oven or a heavy bottomed deep skilled. Heat the olive (or avocado oil) and then add the onions and peppers until the onions become translucent (about 5 minutes).
Step 2: Add the garlic, jalapeño, spices and tomato paste. Stir well and cook for 2 minutes.
Step 3: Pour the canned tomatoes and cauliflower rice into the pot. Stir well and cover. Cook for about 7 minutes, removing the cover and stirring occasionally. Cook until the cauliflower is tender and the water from the cauliflower and tomatoes have mostly evaporated.
Step 4: Add the pre-cooked shredded chicken and stir well.
Step 5: Add toppings! I like to garnish with avocado, extra red onion, cilantro and a dollop of Greek yogurt (for a healthy alternative to sour cream). If you would like to have more fiber and carbohydrates, you can also serve with a side of traditional rice.
Cooking Tips for Mexican Chicken and Cauliflower Rice
- Use a hand or stand mixer to easily shred the chicken. Cut chicken into large chunks and mix on a lower setting until the chicken is shredded.
- Do not add raw chicken to the dish. This dish calls for pre-cooked chicken. If you are short on time, buy a pre-made rotisserie chicken instead of cooking your own chicken breasts..
- You can of course create cauliflower rice by chopping cauliflower florets in a food processor to make “rice” but I highly recommend buying fresh cauliflower rice in the produce aisle or frozen cauliflower rice in the frozen food aisle to save time.
Variations
- Add black beans. When you add the chicken, add canned, rinsed pre-cooked organic black beans. But please note this will add carbohydrates to the dish (if you are tracking your macros).
- Substitute cauliflower rice for broccoli rice. This will slightly change the flavor and also the look of the dish.
- Serve alongside whole-grain brown rice if you would like more fiber with your meal.
Storage
Store any leftovers in an airtight glass container in the refrigerator for up to 3-4 days.
Frequently Asked Questions
Yes, you can substitute a package of fresh rice with frozen, but I’ve found the dish becomes a little more watery. You may need to cook the vegetable and “rice” mixture a few minutes longer to decrease the water, before you add the chicken and corn.
You could try substituting the chicken with either pre-cooked ground beef, turkey or ground chicken if you don’t have chicken breasts on hand. Just make sure the protein has already been cooked before you add it to the pot.
I used a 5 quart cast iron Dutch oven. You could also use a deep 5 quart skillet.
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PrintOne Pot Mexican Chicken and Cauliflower Rice
One pot Mexican chicken and cauliflower rice is an easy and healthy protein-rich dinner. It’s made with peppers, onions, corn and cauliflower and then seasoned with Mexican spices. Top with cilantro, avocado and additional jalapeño. It’s perfect for busy nights!
Ingredients
- 2 teaspoons olive oil
- 1 large yellow onion, diced (about 1 cup)
- 2 bell peppers, chopped
- 5 minced garlic cloves
- 1 jalapeño deseeded and chopped
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon coriander
- 1 teaspoon sea salt
- 3 tablespoons tomato paste
- 1 bag of fresh riced cauliflower (16 oz bag)
- 1 can diced tomatoes (unsalted)
- 3 cups shredded or chicken breast (about 2 6 oz chicken breasts or 1 rotisserie chicken)
- 1 cup frozen corn
- Cilantro, red onion, jalapeño, avocado for garnish
Instructions
- Heat a Dutch oven or large skillet over medium high heat with the olive oil.
- Add onions and peppers and cook for 3-5 minutes, stirring occasionally until onions become translucent.
- Add garlic, jalapeño, spices and tomato paste and cook for 1 minute.
- Pour canned tomatoes (with juices) and riced cauliflower into pot/skillet and cook for about 7 minutes until it becomes tender. If too watery, cook a bit longer.
- Last step is to stir in frozen corn and shredded/chopped chicken and stir to combine. Cook together for a a few minutes and turn off the heat.
- Serve with garnishes such as cilantro, lime, chopped red onion, avocado or sour cream.