Print

One Pot Mexican Chicken and Cauliflower Rice

Mexican chicken and cauliflower rice recipe in a white bowl garnished with jalapeños, limes red onion and cilantro. With a gold serving spoon and surrounded by additional garnishes.
Print Recipe

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

Scale
  • 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.

Find it online: https://eatbeautifullyblog.com/one-pot-mexican-chicken-and-cauliflower-rice/