Mexican Cauliflower Rice

Mexican Cauliflower Rice

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  • Posted: September 14, 2018 02:40

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  • Posted: September 14, 2018 02:40

    DonDigglesworth

    I made the [Easy Mexican Bake Low Carb](https://www.reddit.com/r/ketorecipes/comments/9fat62/easy_mexican_chicken_bake_low_carb/) posted yesterday and while I was looking for a side dish I came across this [Mexican Cauliflower Rice](https://passtheplants.com/mexican-cauliflower-rice-coliflor-arroz-rojo/). I added 1/4 tsp of chili powder and used a small can of La Constena diced green chilis since the jalapeños were overpriced at this time of year. I picked up a green pepper and used that for the aesthetics. I grated the cauliflower and diced the onion and garlic. This dish turned out great and went with the chicken bake extremely well. Both have a place in the dinner rotation now. **INGREDIENTS** * 1 large head cauliflower (shredded or finely ground) * 1/2 white onion (shredded or diced) * 2 cloves garlic (shredded or minced) * 1 tablespoon olive oil (optional) * 4 tablespoons tomato paste * 1 jalapeño or serrano chile (halved (optional), or sub 1 small can of diced green chiles) * 1 teaspoon salt (or more to taste) **INSTRUCTIONS** Shred cauliflower, onion, and garlic using the shredding disc on a food processor. Alternatively, pulse in a food processor using the S-blade until finely ground into pieces slightly larger than cooked rice. Heat a large sauté pan or skillet over medium heat and stir in the tomato paste, chile halves, and salt, and cook for a minute to flavor the oil. Increase the heat to high, and add the cauliflower, onion, and garlic. Cook for 6-8 minutes, stirring often, until the moisture is evaporated and the cauliflower is light and fluffy. **NUTRITION** Serves 6 Amount Per Serving Calories 71 Total Fat 2.8g Sodium 452.5mg Total Carbohydrate 10.7g Sugars 4.7g Protein 3.4g