This cheesy tex-mex rice is a delicious dinner your kids will love! It’s a one-pot meal that makes clean up easy and BONUS: the leftovers make a great lunch the next day.
Heat oil in a large skillet over medium heat. Add onion. Cook until soft (about 5 minutes). Add the cumin, chili powder, salt, and pepper.
Add grated cauliflower to a clean dishtowel, and twist to drain excess liquid.
Add cauliflower to the onion along with tomato paste, chicken, black beans, corn, tomatoes, jalapeños, and cilantro.
Top with the cheese, and cover with a lid to let the cheese melt for 2 minutes. Serve with lime wedges.
* Riced cauliflower can be found in the freezer section of some grocery stores
* Use a food processor to quickly chop the cauliflower
