Low Carb Mexican Cauliflower Rice
5.8g
Net Carbs
2.4g
Protein
6.9g
Fat
3.1g
Fiber
100
Calories
Cooking tip: Make it spicier! Use more serrano, or hot green chiles for a spicier version with minimal addition of net carbs.
Ingredients:
- 2 tablespoons olive oil USDA
- 1 ea fresh serrano peppers FNDDS
- 1/2 cup fresh yellow onion, chopped USDA
- 10 ounces frozen cauliflower, riced Green Giant
- 1 1/2 teaspoons fresh garlic FNDDS
- 1/4 teaspoon ground cumin, 036800328228, organic Red Monkey
- 1/4 teaspoon chili powder, 036800328198, organic Red Monkey
- 1/4 teaspoon dried oregano, leaves USDA
- 1/8 teaspoon smoked paprika
- 1 teaspoon tomato bouillon, with chicken flavor Mazola
- 1/8 teaspoon table salt USDA
- 1/2 cup canned fire roasted diced tomatoes Hunt's
- 3 tablespoons canned green chile peppers Canadian Nutrient File
- 1 tablespoon fresh cilantro FNDDS
- 1 teaspoon fresh chives USDA
- 1/2 ea fresh lime FNDDS
Directions:
- In a large non-stick skillet over medium heat, warm 1 tablespoon olive oil oil. Add frozen cauliflower rice broken into individual grains. Fry the cauliflower rice, stirring regularly, until dried out and beginning to brown, about 8 minutes. Scrape into a bowl and set aside.
- While cauliflower is cooking, remove ribs and seeds from the serrano pepper and cut into a small dice.
- Place the skillet back over medium heat and add the remaining tablespoon olive oil. Add onion, 2 teaspoons diced serrano pepper, and minced or pressed garlic and sauté until onion is translucent, about 2 minutes. Sprinkle with tomato bouillon, cumin, chili powder, oregano, smoked paprika, and salt, sautéing until fragrant, about 30 seconds. Add in canned tomatoes with their juice and green chiles and stir until well combined. Simmer for 2 minutes.
- Add the cauliflower rice back into the skillet and fold together with the vegetables until evenly distributed and warmed through.
- Serve ½ cup servings, evenly topped with cilantro and chives, with lime wedges.
Use one serving of this recipe as a base for a low carb burrito bowl by adding ½ cup shredded rotisserie chicken, ½ ounce shredded cheddar cheese, ¼ of an avocado, and a tablespoon sour cream. Nutrition for this meal would be 7.8g net carbs, 6.4g fiber, 25.2g protein, 26.3g fat, and 379 calories.
