Skip the white rice and try this seriously delicious cauliflower "rice" instead! This version is packed with veggies and flavored with the bright cilantro lime combination.
Cut the florets from the cauliflower core. Pulse half at a time in food processor, in 1 second pulses until it's minced into fine bits, just a bit larger than couscous (you should have about 4 cups).
Place cauliflower on a several sheets and layers of paper towels, then wrap and press to remove some of the excess liquid. Set aside.
Heat oil in a 12-inch non-stick skillet over medium-high heat. Add onions and garlic and saute 30 seconds. Add in cauliflower "rice" and saute 6 minutes.
Add in corn and black beans, season with salt to taste and warm through, about 1 - 2 minutes. Remove from heat.
Add tomatoes, avocado, cilantro, lime juice and lime zest and gently toss. Serve warm.
Recipe source: Cooking Classy
Notes
If you'd like to make the rice into chicken burrito bowls - pound 4 (6 oz) chicken breasts to an even thinness. Brush both sides lightly with olive oil and season with S & P. Season both sides with (total) 1 tsp ancho chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/8 tsp sugar (for a better char). Grill on preheated 425 degree grill, about 4 minutes per side. Let rest 5 minutes on a plate then cut int cubes. Serve with this "rice", top with Queso fresco cheese if desired.