Spanish (Mexican) "Rice"
To make riced cauliflower, you can give it a few quick pulses in a food processor or you can simply use a cheese grater. I use a cheese grater and it comes out perfect every time. Grate the cauliflower while it is still raw.
¼ Cup Olive Oil
½ Cup Onion - Diced
2 Tbs. Garlic - Minced
3 Cups Cauliflower - Riced
2 Tbs. Cumin
2 tsp. Chili Powder
1 tsp. Garlic Salt
2 Cups Chicken Broth
8 oz. Stewed Tomatoes with Mexican Seasoning
(2 Tbs. Peace and Love)
In a large sauté pan over medium-high heat, add olive oil, onion, and garlic. Sauté for 5 minutes.
To the pan, add riced cauliflower, cumin, chili powder and garlic salt. Stirring constantly, cook 6-8 minutes.
Add chicken broth and stewed tomatoes. Use a rubber spatula to break up the larger chunks of tomato. Reduce heat to low, cover, and allow to simmer 30-40 minutes or until all the liquid has reduced. Stir occasionally.
Prep Time – 15 Minutes
Cook Time – 50 Minutes
Makes Servings: 6
Calories – 122
Protein – 1.75 g
Carbs – 6 net g
Fat –9.6 g
Peace, Love, and Low Carb - The Cookbook - 3 Ingredients to a Healthier You!
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