Mexican Cauliflower Rice
An authentic Mexican Rice recipe switched up for a low carb lower calorie option keeping all the same traditional flavors!
Servings: 4 approximately ¾-1 cup servings
Calories: 73kcal
Ingredients
- ½ cup chicken broth
- 1 cup frozen carrots and peas mix
- 1 tablespoon olive oil
- ⅓ cup finely chopped onion
- 1 tablespoon minced garlic
- 3 tablespoons tomato paste
- 1 tablespoon tomato bouillon chicken bouillion can be substituted if needed
- 1 large heat cauliflower riced**
- Salt to taste
- Cilantro leaves for garnish
Instructions
- In a small saucepan, heat the chicken broth to simmering. Add the frozen carrots and peas, stir, cover and remove from the heat.
- In a large skillet (with lid), heat the olive oil and add the onions. Cook for 3 to 4 minutes, then add the garlic and sauté for one additional minute.
- Drain the peas and carrots and discard the broth.
- Stir in the tomato paste and tomato bouillon. Add the cauliflower, drained carrots and peas and stir until fully combined.
- Cover the skillet with the lid and cook over medium for 10 to 15 minutes. Stir occasionally. NOTE: The cauliflower will release its moisture and then it will need to cook till it's “fluffy” and drier.
- Season with salt to taste and sprinkle with cilantro before serving.
Notes
Ingredient Notes
If tomato bouillon is not available use chicken bouillon granules.
A large head of cauliflower should yield about 4 cups of cauliflower rice.
How to make Cauliflower Rice
Both methods: Rinse cauliflower, remove leaves.
Method 1. Use a box grater
Cut the head into quarters. Use the large holes on a box grater to grate the cauliflower florets into rice size pieces.
Method 2. Use a food processor or chopper
Cut florets into quarter sized pieces. Keeping them about the same size will help the rice to become a uniform size. Place the pieces in a food processor and pulse for 20 seconds and check to see if all the pieces are about rice size. Pulse longer if needed.
How to Store
Store in an airtight container in the refrigerator for up to 3 days.
The rice can also be frozen. Allow to cool and place in a freezer safe container or bag for up to 2-3 months. Thaw in the refrigerator and reheat.
The rice can also be frozen. Allow to cool and place in a freezer safe container or bag for up to 2-3 months. Thaw in the refrigerator and reheat.
Nutrition
Calories: 73kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 529mg | Potassium: 245mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3508IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg