We love Spanish rice at our house, and today, I’m sharing a new way to prepare it. It’s not exactly “rice,” it’s riced cauliflower. Try this healthy recipe as the perfect side to any Mexican dish. It’s got a fresh, flavorful taste I think you’ll love.
Yields: 4 servings
Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes
½ head of cauliflower, pulsed in a food processor until rice-like
1 tomato, diced (do not drain juice)
½ onion, diced
2 garlic cloves, minced
1 tablespoon lime juice
½ tsp. chili powder
½ tsp. chipotle chili pepper powder
½ tsp. salt
dash of cayenne pepper
¼ cup cilantro, chopped
1. In a skillet over medium heat, sauté onions and garlic in 1-2 teaspoons olive oil for 2 minutes.
2. Add cauliflower until slightly browned.
3. Add tomatoes, lime juice, and spices.
4. Cook for 5-7 minutes.
5. Fold in cilantro.
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