MEXICAN RICE WITH ROTEL RECIPES

Name: Mexican Cauliflower "Rice"
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 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

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

Ingredients

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

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

Ingredients

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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