Mexican Skillet

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A healthy and quick one pan meal Filled with Mexican flavors

Prep Time 30

Cook Time 40

Servings

Calories 377kcal

1 pkg banza rice or 1 cup of any rice
1 8 oz can of tomato sauce
1/2 bunch cilantro
1 10 oz bag 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 (optional)
1 can black beans
1 10 oz 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

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)
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
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.
Add in the spices and lime juice and stir on medium to low heat
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
Add in chopped cilantro and let the mixture heat through
Serve with chips, in a corn tortilla, just plain in a bowl, or stuff a red pepper! Endless ways to serve this dish!!

Nutrition facts calculated for 4 servings without toppings