Updated: Jan 26
This skillet recipe is one of those one pot wonder kinda meal due to the endless ways you can choose to serve it to meet anyone or any family members needs. Their are so many flavors and spices that make this recipe so perfect to serve in a variety of ways! Which means you can have it multiple nights in a row and not worry about cooking! Not to mention it is easy and just delicious. It does have quite a bit of kick to it BUT that can always be adjusted.
This dish starts with the rice. I loved using the plain banza rice for many reason. One because it adds a lot of additional protein to the recipe. Two is because it takes less then 8 minutes to cook. Three because it taste exactly like regular rice in my opinion! The tomato sauce adds great taste and a hint of sweetness to make the rice more of a Mexican style flavor. You would never know their is cauliflower mixed in this recipe after you make it. After it is toasted and the water evaporates it adds a great texture mixed with the other ingredients. All the spices add flare to make this dish feel a little more Mexican inspired. I think the corn is a key component because it brings a little bit of sweetness to balance out the spice. The poblano pepper also adds another great texture and a little additional heat. The beans are just a great addition to any classic Mexican dish . Finish this skillet with cilantro and you have your one pot wonder dish.
The toppings added to this meal are what puts the finish touches to make it even more delicious. I love adding some avocado, cashew queso, and a little extra salsa. You can serve this recipe as a topping for nachos, over lettuce in a salad, in a quesadilla, as tacos, or in a stuffed red pepper. This is a super healthy and affordable meal that can feel very fancy and indulgent! I love this dish because you can make it to your liking. Add chicken, more veggies, different rice, cheese, whatever you love in a Mexican dish. If your looking for a meal that can please multiple people at one time, this should be your go to! I hope this recipe provides you with an easy dinner option. Try it out and let me know what your favorite way to serve this dish is!
- 1 pkg of banza rice or 1 cup of any rice
- 1 8oz can tomato sauce
- 1/2 bunch of cilantro
- 1 bag of frozen corn
- 1/2 - 1 tsp chilli powder
- 1 tsp cumin
- juice of 1 lime
- 1 can diced tomatoes and green chilies
- 1 poblano pepper (leave out if you want less spice)
- 1 can black beans drained
- 1 frozen bag cauliflower rice
- 2 cloves garlic
- Optional toppings: shredded lettuce, cashew queso, cheese, pico de gallo, extra salsa, and sliced avocado
optional to add in dish: shredded chicken
1) In a 400 degree oven place frozen corn and poblano on a roasting pan with parchment paper. Roast until corn is golden and poblano starts to brown for about 30-40 minutes (This is totally optional and you can just add frozen corn straight to the pan if you want)
2) In a large skillet sauté the cauliflower rice on high heat until the water evaporates and it start to get brown and crispy. Right before cauliflower is done add in chopped garlic and sauté for the last minute
3) Meanwhile in a small pot bring tomato sauce and about about 2 cups to 2 and 1/2 cups of water to a boil(Enough liquid to cover all the rice) Once the liquid comes to a boil add in the rice and stir occasionally for 4 min. Then drain the rice and add to the cauliflower rice. If your not using banza rice then cook rice according to the instructions but use tomato sauce for half the liquid instead of broth or water.
4) Add in the spices and lime juice and stir on medium to low heat
5) Mix in the diced tomatoes and green chilis, black beans, and corn once it is done. Let the poblano cool, then deseed, and chop to add to the mixture. Also add in the chicken if your planning to put that in the dish
6) Add in chopped cilantro and let the mixture heat through
7) Serve with chips, in a corn tortilla, just plain in a bowl, or stuff a red pepper! Endless ways to serve this dish!!
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