Chicken & Cauliflower Rice Tex Mex Skillet Casserole

• 1 tbsp. olive oil
• 1/2 medium red onion, chopped
• 1 jalapeno, minced
• 1 tbsp. chopped garlic
• 1 tsp. dried oregano
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 - 16 oz. bag cauliflower crumbles
• salt &freshly ground black pepper
• 1 tbsp. tomato paste
• 1 can Rotel tomatoes, drained of juices
• 2 cups chopped cooked chicken
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 11 oz. can sweet corn, drained
• 1 tbsp. minced fresh cilantro
• 1 cup shredded Mexican cheese blend
• Avocado, for serving
• Sour Cream, for serving

Heat olive oil in a large skillet over medium heat.  Add onion and jalapeño and cook until tender, 3 minutes.  Add garlic, oregano, cumin and chili powder and stir to mix well.  Add in the cauliflower crumbles and season with salt & freshly ground black pepper.  Cook, stirring occasionally, until cauliflower is tender, 5 minutes.  

Add tomato paste and Rotel and mix to coat the cauliflower mixture evenly.  Add chicken, beans, corn and cilantro and stir to mix well.  Cook, stirring occasionally, until everything is warmed through, 5 minutes.

Top the dish with shredded cheese.  Lower the heat and cover the pan with a lid until cheese is melted, 3 minutes.

Serve with sour cream and avocado.  Enjoy!