Mexican Rice Cauliflower Jambalaya

Mexican Rice Cauliflower Jambalaya

15
MINUTES
PREP TIME
35
MINUTES 
COOKING TIME
50
MINUTES
TOTAL TIME
6
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/736539944

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

What You Need

Directions

  1. Place Chicken in a bowl, drizzle with olive oil and add cumin, chili seasoning, salt, and black pepper. Set aside to marinate.
  2. 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.
  3. Add Riced Cauliflower and Salsa to the pan with leftover broth from pan, cook on medium heat for 4 minutes, until cooked.
  4. 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.
  5. 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.
  6. Top with remaining Cilantro and ready to serve with wedges of Lime.
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