Name: Mexican “Rice”
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 red onion, diced; 2 cloves garlic, minced; 1 bag frozen cauliflower rice; 1 jalapeno, seeds removed and minced; 1 (15 ounce) can of corn; 1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz, drained; 1 can Red Gold® Canned Petite Diced Tomatoes 14.5 oz, drained; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 3 tablespoons lime juice; 1/2 cup chopped cilantro; salt and black pepper, to taste

Ingredients

2 tablespoons olive oil
1 red onion, diced
2 cloves garlic, minced
1 bag frozen cauliflower rice
1 jalapeno, seeds removed and minced
1 (15 ounce) can of corn
1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz, drained
1 can Red Gold® Canned Petite Diced Tomatoes 14.5 oz, drained
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
3 tablespoons lime juice
1/2 cup chopped cilantro
salt and black pepper, to taste

Instructions

Step one

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.