Mexican Rice Cauliflower Jambalaya
15
Minutes
Prep Time
35
Minutes
Cooking Time
50
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Cauliflower, steamed
- 1 Raw Harvest Jalapeno Pepper, seeded, sliced
- 1 Lb. Chicken tenders, pieces
- 2 Cups Shrimp, cooked
- ½ Red and Green Pepper, diced
- ¼ Cup Chicken Broth, low sodium
- ¾ Cup Mexican- Style Cheese, shredded
- ¾ Cup Black Beans, can, rinsed and drained
- ¾ Cup Corn, fresh
- 2 Garlic Cloves, minced
- 1 Cup Onions, chopped
- 3 Green Onions, sliced
- ½ Cup Salsa
- 2 Tbsp. Lime, juice
- 2 Tbsp. Cilantro Fresh, chopped
- 1 Tsp. Cumin
- 1 ½ Tsp. Chili Seasoning
- 2 Tbsp. Olive Oil
- 3 Tbsp. Vegetable Oil
- Salt and Pepper to taste
- Lime wedges, for serving
Directions
- Place Chicken in a bowl, drizzle with olive oil and add cumin, chili seasoning, salt, and black pepper. Set aside to marinate.
- In a large frying pan, add 1 Tbsp. vegetable oil on medium to high heat, add chicken. Sauté for 3 minutes, until lightly browned and cooked. Add chicken broth and bring to a simmer. Using a slotted spoon, place chicken in a bowl.
- Add Riced Cauliflower and Salsa to the pan with leftover broth from pan, cook on medium heat for 4 minutes, until cooked.
- In a large frying pan add 2 Tbsp. Vegetable oil, onion, cook until translucent, add garlic, sauté for 1 minute, until fragrant. Then add bell peppers, sauté for 4 minutes, add Jalapeno, corn, black beans, green onion and 1 Tbsp. Cilantro.
- Add shrimp, chicken, cauliflower rice mixture, mix until all combined. Add lime juice and spread cheese on top, cover with a lid on low heat, until the cheese is melted.
- Top with remaining Cilantro and ready to serve with wedges of Lime.
What You Need
