Low Carb Tex-Mex Chicken and Cauliflower Rice

$Low carb tex mex chicken and cauliflower rice in a skillet with a wooden spoon next to a plateful of the recipe dish.$

4.94 from 30 votes

Low Carb Tex-Mex Chicken and Cauliflower Rice

This easy Low Carb Tex-Mex Chicken and Cauliflower Rice recipe features a blend of spices, shredded chicken, tomato sauce, and melted Monterey Jack cheese.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American, Mexican

Diet: Diabetic, Gluten Free

Servings: servings

Calories: 302kcal

Author: Oscar

Cost: $10

Ingredients

1 tablespoon olive oil
½ medium onion diced
2 garlic cloves minced
¼ teaspoon salt
1 teaspoon chili powder
¼ teaspoon cumin
½ teaspoon cayenne pepper
⅛ teaspoon turmeric
¼ teaspoon black pepper
2 cups frozen cauliflower rice use fresh cauliflower rice if preferred
1 cup raos tomato sauce or your preferred tomato sauce
14 oz diced tomato
¼ cup green chili sauce
3 cups chicken breast cooked and shredded
1 cup Monterey jack cheese shredded
2 tablespoon fresh cilantro chopped

Instructions

In a skillet over medium heat, sauté olive oil, onions, garlic, and spices until onions soften.
1 tablespoon olive oil, ½ medium onion, 2 garlic cloves, ¼ teaspoon salt, 1 teaspoon chili powder, ¼ teaspoon cumin, ½ teaspoon cayenne pepper, ⅛ teaspoon turmeric, ¼ teaspoon black pepper
Add frozen cauliflower rice, mixing until it turns slightly crispy. (see video below)
2 cups frozen cauliflower rice
Incorporate tomato sauce, diced tomatoes, and green chili sauce. Cook on medium-low until warmed through.
1 cup raos tomato sauce, 14 oz diced tomato, ¼ cup green chili sauce
Add shredded chicken, ensuring it's well-mixed and heated.
3 cups chicken breast
Sprinkle Monterey Jack cheese on top, cover until melted, garnish with cilantro, and serve.
1 cup Monterey jack cheese
(See the video instructions if further clarification is needed)

Video

Nutrition