Next stop on the cauliflower train is a fiesta filled with wonderful veggies, a little heat, and most of the ingredients can already be found in your kitchen, which is what makes this 30 minute dish a perfect no-excuses healthy weeknight meal!
This is a Spanish rice recipe that I have made before and topped with some grilled fajita kabobs, but this go around I was looking for a way to use up the rest of the chicken sausage I had bought for our New Years soup. I was off to the store to look for inspiration and low and behold the discount veggie cart was filled to the brim with beautiful green and yellow peppers! Destiny!
-Super side note: 40% of our food in the US alone is wasted. About 130 billion (billion with a B) pounds of food that could benefit families all over the country is thrown out. Most of it is produce that gets tossed or doesn’t even make it to market for simply not looking like a “standard” fruit or vegetable. Check out the veggie cart at your local grocery store! It’s an awesome place to find PERFECTLY GOOD produce that is discounted for a multitude of unnecessary reasons. The smallest blemish or misshapen edge can land a wonderful food item on the “shelf of shame”. Don’t let the stigma scare you and remember that Ugly Produce Is Beautiful –
Ok, whew. Back to the rice. So I had stumbled upon all those wonderful peppers and had everything else in the fridge, which was the MOST exciting part… becasue lets be honest, theres no better party time feeling than using up stuff you already have on deck. Can I get an amen??
Try it out and let me know what you think 🙂 This is a wonderful 1 skillet meal and really will only take you about 30 minutes to put together. Swap out your proteins, use it as a side, or let it be the main attraction. Unlike some other cauliflower rice recipes this really is heavy enough to stand alone. And with all the other flavors and textures you really don’t know you’re not eating rice. Which is perfect for any picky eaters out there!
We topped ours with some pepper jack cheese and cilantro. However, guacamole or plain greek yogurt are wonderful, better-for-you options and help balance out the spice if its got a little too much fuego for ya!
What You’ll Need:
- 1 head of cauliflower (or a bag of frozen like I did)
- 1 package of Jalapeño Chicken Sausage sliced. (Al Fresco to resco!)
- 1 small red onion (chopped)
- 2 T olive oil (split)
- 2 bell peppers (chopped)
- 1 Jalapeño seeded and deveined (chopped)
- 4 cloves of garlic (minced)
- 1 can crushed tomato
- 1 can black beans (drained and rinsed)
- 1 can corn (drained and rinsed)
- 1 tsp oregano
- 2 tsp cumin
- 1 T chili powder
- 1 tsp salt
What You’ll Do:
- First things first! Get some beautiful color on those sausages. Add 1 T of the olive oil to the skillet you’re gonna use for the rest of the meal. Heat up on med-high and place sliced sausages face down for about 3 minutes, or until they have a nice crisp. Flip those puppies over and do the same on the other side. Take the sausages out and place to the side.
- Add the last T of oil to the same skillet and toss in your onions. Sauté those for about 3-5 minutes.
- Add peppers (bell and jalapeño). Cook for another 5 minutes. Just until they start to soften. Don’t try to cook them all the way through, they will have time throughout the rest of the cooking and simmering to soften and cook completely!
- Add garlic and cook for 1 minute.
- Add can of tomatoes, corn, black beans, and spices! Stir everything together, turn the burner on med-low and let simmer with a lid for about 5-8 minutes.
- Use this time to make your cauliflower rice with the food processor or get your frozen bag out, punch out the cauliflower icebergs, and dump in the “rice”.
- Stir in and let cook, It won’t take long, maybe about 5 minutes. Keep the lid off so that you can cook off some of the liquid from the frozen cauliflower, but also the tomatoes. This isn’t supposed to be a soup-y dish.
- Add your yummy chicken sausages back in, stir everything together and add whatever toppings you’d like!
- Serve and enjoy 🙂