Mexican (Spanish) \”Rice\”

2012-07-28
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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I cooked this in my non-stick wok but a large saute pan will work just fine. Heat your pan over medium-high heat, add olive oil, onion, and minced garlic. Saute for 5 minutes.

Add riced cauliflower, cumin, chili powder and garlic salt – Let cook 5-8 minutes – Stir every minute or so.

Add chicken stock and tomatoes. Use a rubber spatula to break up the tomatoes. Reduce heat to low, cover, and allow to simmer 30-40 minutes or until all the liquid has reduced.

SERVE AND ENJOY!!

http://peaceloveandlowcarb.blogspot.com/2012/06/mexican-spanish-rice.html

Ingredients

  • 3 Cups Cauliflower - Riced - I use my cheese grater to rice the cauliflower
  • 2 Cups Chicken Stock
  • 1/2 Can Stewed Tomatoes with Mexican Seasoning
  • 1/2 Cup Onion - Diced
  • 1/4 Cup Olive Oil
  • 2 Tbs. Garlic - Minced
  • 2 Tbs. Cumin
  • 2 tsp. Chili Powder
  • 1 tsp. Garlic Salt

Method

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Recipe Comments

Comments (7)

  1. posted by Kristin on August 16, 2012

    This rice tastes amazing! My kids had no idea they were really eating cauliflower.

  2. posted by peaches84 on October 21, 2012

    Soooooo good!!! Ate the entire thing to myself!! Didn’t use chicken stock and turned out fine!! Delish!

  3. posted by Ayesha on March 25, 2013

    Do you “rice” the cauliflower with a cheese grater while it is raw?

    Thanks!

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