Name: Mexican Cauliflower “Rice”
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 small sweet onion, finely diced; 1-2 garlic cloves, minced (depends on size of clove); 2 tablespoons Tuttorosso® Tomato Paste; 1 jalapeno pepper, seeds removed and diced fine; 1 (12 ounce) package frozen cauliflower rice, sometimes called cauliflower pearls or riced cauliflower; 1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes; 1 (4 ounce) can diced green chilies; 1/4 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon Mexican oregano, or regular oregano; 1/2 teaspoon smoked paprika; salt and freshly ground black pepper; Juice of 1/2 lime; Fresh cilantro, for garnish

A low-carb option for Mexican style “rice” using riced cauliflower! We promise you won’t miss the grain in this Mexican side dish. It has tons of flavor from the spices and freshness from our Petite Diced Tomatoes and tastes amazing!

Ingredients

2 tablespoons olive oil
1 small sweet onion, finely diced
1-2 garlic cloves, minced (depends on size of clove)
2 tablespoons Tuttorosso® Tomato Paste
1 jalapeno pepper, seeds removed and diced fine
1 (12 ounce) package frozen cauliflower rice, sometimes called cauliflower pearls or riced cauliflower
1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes
1 (4 ounce) can diced green chilies
1/4 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon Mexican oregano, or regular oregano
1/2 teaspoon smoked paprika
salt and freshly ground black pepper
Juice of 1/2 lime
Fresh cilantro, for garnish

Instructions

Step one

In a skillet, heat oil over medium heat. Add onions and cook 2 to 3 minutes to soften. Add garlic and jalapeno and cook another 1 minute. Add tomato paste and cook 2 minutes, stirring constantly to caramelize.

Step two

To the skillet, add the cauliflower and stir to combine with the onion mixture, cook for 5 minutes. Stir often to thaw and separate cauliflower, breaking up any frozen clumps as needed. Add tomatoes, green chilies, and spices and stir to combine. Simmer the “rice” for about 10 minutes to cook the frozen rice and evaporate some of the liquid. Just before serving, squeeze the juice from 1/2 of a lime over the rice and garnish with fresh cilantro.