Fiesta Cauliflower Rice

Look at me, y'all! Twice (hopefully thrice) in one week! Killin' it. Only for you, Cinco de Mayo.

Mexican food is my absolute all-time favorite. I worked at the best Mexican restaurant in the world for 3 years in college and I literally ate it every. single. day. (Dos Palmas forever <3). We went for margs and guac on my days off. No shame, people. When my fiance asks where I want to go for dinner he says, "besides Mexican", because that's always choice #1.

So I've been experimenting with cauliflower rice trying to make it not taste bad. Here you have it. Cauliflower rice that doesn't taste bad. It actually tastes delicious. If regular Mexican rice is a 10, my fiance rated this an 8. And he is a lover of rice. Give it a try served with your fave protein!

Serves: 2-4 (2 if it's most of the meal, 4 if it's a smaller side)
Cook time: 30 minutes

Ingredients:
- 1 small head cauliflower, stem removed, grated
- 1 small onion, sliced thin
- 1 small bell pepper (or half a red/ half a green), sliced thin
- 1/2 can corn
- 1/2 can black beans (stay tuned for how to use the other half cans tomorrow!!!)
- 4 tbsp tomato paste
- 1 tsp salt
- 1 tbsp olive oil, plus an extra splash
- 1 tbsp garlic
- 1/4 jalapeno, diced small, optional
- 1/2 C shredded monterey jack, optional

Directions:
- Grate your cauliflower with a large cheese grater (some people like to use a food processor but I like the texture of the bigger pieces you get from the grater)
- Heat olive oil in a large skillet over medium-high heat
- Add garlic, tomato paste, jalapeño (if using) and salt and cook for about 1 minute
- Turn heat to high and add grated cauliflower, let cook for about 6 minutes, stirring often
- When the moisture is cooked out and cauliflower is well mixed with tomato paste, turn down the heat, move the cauliflower mixture to the side of the skillet and splash a little more olive oil on the cleared side
- Add your pepper and onion to the cleared side of the skillet and sauté for about 3 minutes until softened
- Stir peppers and onion into the cauliflower mixture and pour drained black beans and corn on top
- Stir again and let heat through for about 2 minutes
- Serve hot with shredded cheese on top (if using)