Mexican Flavored Cauliflower Rice

By msweeney

Ingredients

• 1/4 Large Cauliflower Head ( After being pulsed in Food Processor Yields about 1.5-2 cups)
• 1 TBSP Ground Cumin ( or a lil more or less if you prefer)
• 1 TBSP Chili Powder (or a lil more or less if you prefer)
• 1/2 small finely chopped yellow onion
• 1/4 diced yellow bell pepper (or any pepper you prefer)
• 1/4 diced red bell pepper (again..any pepper you prefer)
• 1/2 Cup Low Sodium Chicken Broth
• 1/2 TBSP Olive Oil
• 1/2 TBSP of Tomato Paste
• 1/2 tsp Kosher salt (if desired)
• all ingredients above counted in nutrition info*
• You can also use non stick spray if you prefer (you would save a few calories and fat)

Details

Servings 3
Preparation time 10mins
Cooking time 20mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

1) Rinse and Dry Cauliflower. Cut a wedge the size of 1/4 of the cauliflower ( put the rest away). Break or cut the wedge in to smaller pieces that will fit in your food processor.

2) Pulse the cauliflower in the processor until you have small rice-like bits. (cut w/ a knife if you don't have processor)

3) Heat oil in nonstick skillet.
4)Add cumin and chili powder and stir. Let that heat up for about a min....stir a few times
5)Add onion and peppers and coat w/ the seasonings until onion is cooked a bit (1 or 2 mins)
6) Add cauliflower rice to skillet and mix w/ the seasonings, onions and peppers
7) Add broth and tomato paste and stir until paste is dissolved.

8) Put lid over skillet...and let simmer over low heat for about 5 minutes.

Makes about 3 servings (1/2 cup each)

Number of Servings: 3

Recipe submitted by SparkPeople user MMEDINA712.