Mexican Cauliflower Rice

Hi! Today’s recipe is as basic as it is necessary, once you make it you’re gonna be using it often. It’s the perfect accompaniment for all types of dishes, from a carne asada to a chicken stew passing through pork in salsa verde…yum! I’m hungry already!
Here are the ingredients you will need. There are a few things I’d like to touch base on, so let’s go. First, you can use fresh tomatoes, I like the canned tomatoes from Costco because they’re easy to keep in my pantry and also because they’re the lowest carb I have found in the store. Second, even though I’m trying to stay away from highly processed foods, the granulated chicken bouillon I’m using is what my mom used to use. So the flavors and aroma bring me back to a happy time when I spent all my childhood in the kitchen with her, and since she’s no longer with us, this makes me happy, and even though I am trying not to make a connection of food and special moments in my life like celebrations or memories, I can’t help this one. Third and last, you can use fresh garlic instead of the paste.
This recipe is super easy and tasty, I hope you make it and please tag me on Instagram(@KetoMexicanRecipes) I’d love to see your #FoodPorn!

Mexican Cauliflower Rice

In a pan melt the butter.

Add chopped onion and garlic paste and cook until they’re soft and translucent.

Once those two are cooked add the chopped tomatoes. Remember that if you are using the ones from the can they are soft already and you’re basically reheating them, not cooking. 

Cook the tomatoes and add the chicken bouillon to season and salt.

Add the riced cauliflower and cook until it all comes together. It won’t need any liquid. It will soften by itself.

It won’t take long to cook so have your main dish ready to go.

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Mexican Cauliflower Rice

by: Patty García

0.0 rating

• V
• GF
• DF

A must have recipe! Serve it with literally anything you wish! This is the ultimate Mexican side dish!

• Difficulty:Easy
• Prep Time:5 mins
• Cook Time:5 mins
• Serves:1
• Freezable:Yes

Nutrition per portion

• Calories 47.3
• Fat 2.9
• Protein 1.4
• Carbs 4.4
• Fibre 1.4

Ingredients

• 2 cups (250 grs) riced cauliflower
• 1 TBSP butter
• 1 TBSP chopped onion
• 1/2 cup chopped diced tomato
• 3/4 TSP garlic paste
• 1/2 TSP chicken bouillon
• dash Himalayan Salt

Method

1. In a pan melt the butter.
2. Add chopped onion and garlic paste and cook until they’re soft and translucent.
3. Once those two are cooked add the chopped tomatoes. Remember that if you are using the ones from the can they are soft already and you’re basically reheating them, not cooking.
4. Cook the tomatoes and add the chicken bouillon to season and salt.
5. Add the riced cauliflower and cook until it all comes together. It won’t need any liquid. It will soften by itself.
6. It won’t take long to cook so have your main dish ready to go.
7. Serve!