Mexican "Rice"
10m
Prep Time
25m
Cook Time
4
Servings
A veggie-packed option for a favorite side dish using low carb cauliflower rice. It is so easy to make, and we swear you won't miss the rice, heck you won't even have to tell anyone.
A veggie-packed option for a favorite side dish using low carb cauliflower rice. It is so easy to make, and we swear you won't miss the rice, heck you won't even have to tell anyone.
Ingredients
COPY INGREDIENTS
2 tablespoons olive oil1 red onion, diced2 cloves garlic, minced1 bag frozen cauliflower rice1 jalapeno, seeds removed and minced1 (15 ounce) can of corn1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz, drained1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz, drained1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon ground coriander3 tablespoons lime juice1/2 cup chopped cilantrosalt and black pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, and cook for 5 minutes. Add the cauliflower rice, jalapeno, corn, diced tomatoes, chili powder, cumin, coriander and lime juice. Stir to combine and cook for 20 minutes on medium-low heat.
- Add the cilantro and season with salt and pepper. Taste and adjust salt and pepper as needed.
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