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.
Servings: 5 servings
Calories: 302kcal
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 tbsp olive oil, ½ medium onion, 2 garlic cloves, ¼ tsp salt, 1 tsp chili powder, ¼ tsp cumin, ½ tsp cayenne pepper, ⅛ tsp turmeric, ¼ tsp 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
Serving: 1serving | Calories: 302kcal | Carbohydrates: 8g | Protein: 33g | Fat: 14g | Fiber: 3g | Sugar: 5g
