Mexican Cauli Rice
Mexican Cauli Rice
Ingredients
- 4 cups cauliflower rice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 1/3 cup onion, diced fine
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/2 tsp chili pepper
- 1/2 tsp salt
- 1-2 tbsp water optional
- 5 grape tomatoes, diced into quarters
Instructions
- Heat the olive oil in a large pan on medium heat.
- Once the oil is heated, add the onion and cook until they start to go translucent, about 2 minutes.
- Add in the garlic and the spices. Saute for 1 minute and combine.
- Add the peas and cauli rice to the pan. Plan a lid on the pan. Stir the mixture occasionally to prevent sticking. If there is sticking, add 1 tablespoon of water at at time to remove anything that sticks to the pan.
- Allow the cauli rice mixture to cook for 5-7 minutes - until desired tenderness. Do not overcook or you will have mush!
- Add the quartered tomatoes in the last minute of cooking.
- Serve immediately, or allow to cool and store in the fridge for up to 4 days.
Nutrition
Calories: 69kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Fiber: 2g | Sugar: 2g