MEXICAN RICE WITH CALDO DE TOMATE RECIPES

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MEXICAN CAULIFLOWER “RICE” - SKINNYTASTE



Mexican Cauliflower “Rice” - Skinnytaste image

This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.

Provided by Gina

Categories     Side Dish

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 13

4 cups cauliflower crumbles (the sell this in stop and shop now)
1 teaspoon olive oil
1/2 medium onion (finely diced)
2 medium plum tomatoes (small dice)
1 jalapeno (seeds and membrane removed, minced)
2 garlic cloves (minced)
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
chopped cilantro

Steps:

  • Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
  • Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

Nutrition Facts : ServingSize 1 scant cup, Calories 58 kcal, CarbohydrateContent 10 g, ProteinContent 3 g, FatContent 1.5 g, SodiumContent 379 mg, FiberContent 4 g, SugarContent 1 g

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