Mexican Cauliflower Rice
A low carb and gluten free dish that incorporates the flavors of Mexican rice.
Ingredients
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 4 cups riced cauliflower
- 1/2 small yellow onion, finely diced
- 3 1/2 tbsp tomato paste
- 1/4 - 1/2 tsp cumin
- 1/2 tsp paprika
- 2-3 tbsp chicken broth
- salt, to taste
- 2 tsp finely chopped cilantro
- 1 lime, sliced into wedges (optional, to squeeze onto the rice at the end)
Instructions
- In a large skillet, add olive oil and garlic. Bring skillet to medium high heat and cook the garlic until lightly browned. Add in the onions and cook until tender. Add in the cauliflower and cook until tender but still crisp.
- Mix in tomato paste, cumin, paprika and salt. If your cauliflower rice is a little dry, add in chicken broth, 1 tbsp at a time. Cook until cauliflower is soft and evenly coated in tomato paste and seasonings. Taste and adjust seasonings as needed. Remove skillet from heat and sprinkle with cilantro. Squeeze lime juice over rice if desired. Serve warm.
Notes
- Look for cauliflower that is already riced in the produce department or you can rice your own by pulsing the florets in a food processor.
Serving: 0.25of recipe, Calories: 90kcal, Carbohydrates: 9.7g, Protein: 2.4g, Fat: 3.7g, Saturated Fat: 0.5g, Sodium: 181.7mg, Fiber: 3.6g, Sugar: 3.6g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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