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I’m in the process of converting my favorite rice dishes to the healthy side and I am having SO much fun doing it! 🙂 I am seriously obsessed with cauliflower rice lately because it allows me to have all my favorite creamy ingredients without heading into crossover mode. I haven’t noticed a difference in texture and am just as happy with my cauli-rice dishes as I was with their carby originals.
This Fiesta “Rice” Casserole is creamy, cheesy, full of healthy cauliflower and has a kick of spice. It’s simple to throw together and would only have 5 ingredients if I hadn’t added the extra pizzazz of a few spices. I created this recipe with the thought in mind that it would be nice to have a simple meal to make when life gets busy. You can prep this in the morning and put it in the fridge to bake later that evening.
I used chicken breast in my recipe, but as this is already an “S”, feel free to use ground beef or even spicy sausage. You can use whatever non-starchy veggies you have on hand. I think spinach, green peppers, a little onion and maybe a few jalapenos would be heavenly! I topped my casserole with salsa (pictured) and some homemade guacamole and sour cream (not pictured). I made my own cauli-rice, but you can use the pre-made cauliflower rice found in grocery stores.
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The recipe makes 1 8×8 inch pan.
- 1 1 lb Bag of Frozen Cauliflower (Or the equivalent in pre-made cauli-rice)
- 2 Cups Chopped Cooked Chicken (Or the equivalent in the meat of your choice)
- 1 Can Rotel
- 4 oz. Cream Cheese
- 1 Chopped Green Bell Pepper
- 1 Cup Shredded Cheddar Cheese
- 1 t. Chili Powder
- 1/4 t. Salt
- 1 t. Cumin
- 1. If making your own cauliflower rice: Steam the cauliflower over medium heat for 5 minutes. Drain and transfer to a food processor (May have to divide it if you have a small appliance) and pulse until the cauliflower is in tiny pieces. Set aside. 2. Combine the cream cheese, rotel and seasonings in a large bowl until smooth. Add the cauliflower rice, chicken and pepper and gently fold in. 3. Place in an 8x8 inch pan and top with shredded cheese 4. Bake at 350 for 25 minutes until bubbly
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