RSS
Home
Spanish Rice. Oh so Nice
Print
Email
RSS
Subscribe
Our diva, Cauliflower. Meet Spanish Rice.
Pair this easy side with any low-carb meal, including low-carb nachos or fajitas, and you have a crowd-pleaser that's easier to make than it might seem. (Because, let's face it. That food is oh so prittay).
Your cauliflower can be processed in advance the day before (keep refrigerated). Simply prepare with ingredients at meal time, and you're into a hot bowl of gorgeousness before you can say "Antonio Banderas".
Spanish Rice
One 16 ounce bag of frozen cauliflower makes 3 cups rice
1 16 ounce bag frozen cauliflower, cooked and chopped (or grated/riced/processed)
½ cup onion, chopped
1 cup mushroom, chopped
4 Tbsp canola oil
2 cloves garlic, chopped
1 tsp chicken bouillion (look for product with no msg)
1 tsp cumin
1 can ro-tel
In a skillet over medium heat, cook onion, garlic and bouillion until onion is clear, about 5 minutes. Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown. Stir in ro-tel or enchilada sauce. Remove from heat. Let rest for 5 minutes. Serve.
This also makes great leftovers.
Makes 6, ½ cup servings.
Nutritional information for 1/2 cup (with ro-tel):
Calories: 110 (cooking oil), Carbohydrates: 5 grams, Fiber: 2 grams, Net Carbohydrates: 3 grams, Protein: 2 grams, Fat: 10 grams (cooking oil)
Related Articles:
Add a Comment
