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Southwest Chicken and Cauliflower Rice

by Lynne Webb on November 7, 2019 (Updated September 13, 2021) // 3 Comments

Recipes » Main Dishes » Chicken » Southwest Chicken and Cauliflower Rice

Southwest Chicken and Cauliflower Rice

by Lynne Webb on November 7, 2019 (Updated September 13, 2021) // 3 Comments

This satisfying, one-pan recipe for chicken and cauliflower rice is easy to make and loaded with bold, Southwest-style flavors and ingredients.
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A frying pan filled with chicken, riced cauliflower, black beans, corn, melted cheese, green onions and cilantro.

If you enjoy Southwest-style seasonings and ingredients like jalapeño peppers, scallions, fresh cilantro, and lime, this recipe is sure to become a favorite.

In addition to the riced cauliflower, other main ingredients include chicken tenderloins, sweet bell peppers, corn, black beans, and shredded cheese.

A single serving of chicken and cauliflower rice plated in a shallow bowl with the serving skillet in the background.

How to make this one-dish dinner

Preparing this skillet dinner is easy and only takes about 45 minutes.

  • The first step is to cut the chicken tenders into bite-sized pieces, toss them with some olive oil, chili powder, and cumin and sauté until lightly browned.
  • Next, deglaze the pan with a little broth and simmer the chicken until cooked through. Remove it from the pan, and set aside.
  • Use the flavorful broth that’s left in the pan to cook the cauliflower, then stir in the salsa and combine with the reserved chicken.
  • Wipe out the pan and sauté the onion, garlic, and bell peppers, then add the corn, black beans, and remaining ingredients.
  • Return the chicken-cauliflower mixture to the pan and combine.
  • The finishing touch is to top the whole mix with shredded cheese, cover the pan, and heat until the cheese has melted and everything is piping hot.
  • To serve, plate individual portions, add a lime wedge, a sprinkling of cilantro, and enjoy!
Southwest-style chicken and cauliflower rice topped with melted cheese, green onions, chopped cilantro and slices of jalapeño.

Substituting riced cauliflower for rice

Riced cauliflower serves as a great substitute for regular rice in a wide variety of dishes, which is why we always keep a couple of bags of frozen on hand.

It’s become a go-to ingredient in our kitchen because it’s lower in calories and carbs than regular rice, faster cooking, and, depending on the dish, just as satisfying.

More riced cauliflower recipes

  • Mediterranean Chicken and Cauliflower “Rice”
  • Cauliflower Fried Rice
Southwest Chicken and Cauliflower Rice

Southwest Chicken and Cauliflower Rice

4.28 from 11 votes
  |  Leave a Review
This satisfying, one-pan recipe for chicken and cauliflower rice is easy to make and loaded with bold, Southwest-style flavors and ingredients.
Yield: 4 servings
Prep Time: 20 mins
Cook Time : 25 mins
Total Time : 45 mins
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Ingredients 

  • 1 lb chicken tenderloins, 8 to 9 pieces
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and freshly ground black pepper
  • 1/4 cup low-sodium chicken broth
  • 1 package, 10 to 12 ounces frozen riced cauliflower
  • 1/2 cup homemade salsa, (or store bought)
  • Vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 large green bell pepper, cored, seeded and cut into 1/2-inch cubes
  • 1 large red or yellow bell pepper, cored, seeded and cut into 1/2-inch cubes
  • 1 jalapeño pepper, stemmed, seeded and sliced
  • 3/4 cup corn kernels, fresh or frozen
  • 3/4 cup low-sodium canned black beans, rinsed and drained
  • 3 scallions, trimmed and sliced
  • 2 to 3 tablespoons fresh cilantro, chopped
  • Juice of 1 lime, about 2 tablespoons
  • 3 ounces finely shredded Mexican-style cheese, about 3/4 cup
  • Lime wedges for serving

Instructions 

  • If necessary, trim the white tendons from the chicken tenderloins and cut each one crosswise into quarters.
  • Place the chicken in a mixing bowl and drizzle with olive oil. Add the chili powder, cumin, 3/4 teaspoon of salt, and a few grinds of black pepper. Combine well and set aside to marinate while you prep the other ingredients.
  • Heat a large frying pan over medium-high heat and add the chicken. Sauté, stirring often, until the pieces are lightly browned, 2 to 3 minutes.
  • Stir in the chicken broth, bring to a simmer and continue cooking just until the chicken is no longer pink in the center. Do not overcook.
  • Using a slotted spoon, transfer the chicken to a clean mixing bowl.
  • Leave the remaining broth in the pan and reduce the heat to medium. Add the riced cauliflower and salsa and combine well.
  • Cook over medium heat until the cauliflower is tender, 2 to 4 minutes, then transfer to the bowl with the chicken, combine and set aside.
  • Wipe out the pan and coat the bottom with a small amount of vegetable oil. Add the onion and sauté over medium heat until softened, 2 to 3 minutes. Add the garlic and sauté just until fragrant, 1 minute longer.
  • Add the bell peppers to the pan and continue cooking, stirring frequently, until crisp-tender, 3 to 4 minutes, then add the jalapeño, corn, black beans, scallions, and about half of the cilantro.
  • Add the chicken-cauliflower mixture including any juices that may have accumulated in the bowl and combine well.
  • Drizzle with lime juice, scatter the cheese evenly over the top, cover, and heat just long enough for the cheese to melt, about 2 minutes.
  • Garnish with the remaining cilantro and serve with wedges of lime.

Nutrition Information

Nutrition Facts
Southwest Chicken and Cauliflower Rice
Amount per Serving
Calories
575
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
14
g
Cholesterol
 
117
mg
39
%
Sodium
 
720
mg
31
%
Carbohydrates
 
45
g
15
%
Fiber
 
13
g
54
%
Sugar
 
14
g
16
%
Protein
 
52
g
104
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Chicken
 | 
Cuisine: American

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Comments

  1. Greg Dziuba says

    June 13, 2019 at 9:43 pm

    4 stars
    The chicken was very delicious, but the onion garlic pepper corn and bean mixture needed some seasoning. If you follow the recipe exactly, the dish gets a little bland when you mix it all together. I’d recommend some cumin and salt, or adobo seasoning in the veggie mix.

    Reply
    • Lynne Webb says

      June 17, 2019 at 6:45 am

      Hi Greg,
      Thanks for the feedback. I’ll try a bit of cumin the next time I make this dish.

      Reply
  2. Greg Dziuba says

    June 13, 2019 at 9:43 pm

    4 stars
    The chicken was very delicious, but the onion garlic pepper corn and bean mixture needed some seasoning. If you follow the recipe exactly, the dish gets a little bland when you mix it all together. I’d recommend some cumin and salt, or adobo seasoning in the veggie mix.

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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