Lower Carb Mexican Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
370 gram Seeds - Quinoa, Cooked (1/2 cup raw = 1 cup cooked) 1 cup Brown Rice, long grain 784 grams Canned Tomatoes 1 cup Tomato Paste 500 grams Cauliflower, raw 400 grams Carrots, raw 3 large Onions, raw 0.5 cup Garlic 530 gram(s) Great Value Reduced Fat Finely Shredded Fiesta Blend Cheese 48 oz 93% Lean Ground Beef 10 tsp Old El Paso Taco Seasoning Mix (40% Less Sodium) 1.5 cup (8 fl oz) Water, tap 4 tsp Knorr Chicken Bouillon
1. soak quinoa and brown rice for 8 hours in fresh water
2. cook ground beef, onions and garlic until beef is browned
3. puree tomatoes, tomato paste and carrots and "rice" the cauliflower
4. mix all together and add 2/3 of cheese.
5. add taco seasoning, chicken bouillon, water and mix well.
6. spread out in 11x17 baking dish and bake covered at 375 for 1 hour and 20 minutes.
7. top with remaining cheese and bake for 10-15 minutes
8. enjoy!
Serving Size: 11x17 pan split into 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MAITHUNALOVE.
2. cook ground beef, onions and garlic until beef is browned
3. puree tomatoes, tomato paste and carrots and "rice" the cauliflower
4. mix all together and add 2/3 of cheese.
5. add taco seasoning, chicken bouillon, water and mix well.
6. spread out in 11x17 baking dish and bake covered at 375 for 1 hour and 20 minutes.
7. top with remaining cheese and bake for 10-15 minutes
8. enjoy!
Serving Size: 11x17 pan split into 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MAITHUNALOVE.
Nutritional Info Amount Per Serving
- Calories: 691.1
- Total Fat: 26.7 g
- Cholesterol: 144.8 mg
- Sodium: 1,604.9 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 8.2 g
- Protein: 60.3 g
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