Mexican (Spanish) \”Rice\”

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]

yield:
servings:5
prep time:
cook time:5 min
ready in:
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

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