Cauliflower Mexican Rice
Ingredients
The base
-
3
cups
cauliflower, riced
-
2
tablespoons
olive oil
-
4
cloves
garlic, minced
-
1
cup
white onion, diced
-
2
stalks
celery, chopped
-
1
cup
yellow pepper, diced
-
1
cup
red pepper, diced
-
1
bunch
scallions, chopped
The seasoning
-
1
teaspoon
fresh thyme
-
1
leaf
bay leaf
-
½
teaspoon
celtic sea salt
-
½
teaspoon
ground black pepper
-
¼
teaspoon
chili powder
-
½
teaspoon
cumin
The liquid
Instructions
- Heat olive oil over medium heat.
- Add garlic, onion, celery, yellow pepper, red pepper, and scallions; sauté until soft.
- Stir in riced cauliflower, thyme, bay leaf, salt, pepper, chili powder, and cumin.
- Add chicken stock and bring to a simmer.
- Cook over medium-low heat for 30 minutes, stirring frequently, until liquid is cooked down.
- Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
204
Total fat
10g
Total carbohydrates
30g
Total protein
4g
Sodium
500mg
Cholesterol
0mg
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