Cauliflower Mexican Rice - Best

By msweeney

Ingredients

• 1/4 Cup Olive Oil
• 1/2 Cup Onion – Diced
• 2 Tbs. Garlic – Minced
• 3 Cups Cauliflower – Riced
• 2 Tbs. Cumin
• 2 tsp. Chili Powder
• 1 tsp. Garlic Salt
• 2 Cups Chicken Broth
• 8 oz. Stewed Tomatoes with Mexican Seasoning
• (2 Tbs. Peace and Love)

Details

Servings 1
Adapted from peaceloveandlowcarb.com

Preparation

Step 1

To make riced cauliflower, you can give it a few quick pulses in a food processor or grate while raw.

DIRECTIONS

In a large sauté pan over medium-high heat, add olive oil, onion, and garlic.  Sauté for 5 minutes.

To the pan, add riced cauliflower, cumin, chili powder and garlic salt.  Stirring constantly, cook 6-8 minutes.

Add chicken broth and stewed tomatoes.  Use a rubber spatula to break up the larger chunks of tomato.  Reduce heat to low, cover, and allow to simmer 30-40 minutes or until all the liquid has reduced. Stir occasionally.

Makes Servings: 6