riced cauliflower pork paprikash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz Pork Tenderloin 1 cup green giant cauliflower rice 1 cup, chopped Onions, raw 2 cup Del Monte Diced Tomatoes, No Salt Added 1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 2 tbsp Daisy Light Sour Cream 6 tbsp Daisy Light Sour Cream .125 cup Flour - Gold medal all purpose flour 8 tsp Paprika 0.5 tsp Fresh Ground Black Pepper (by BOWENFB50) 2 tbsp Olive Oil 1 cup (8 fl oz) Chicken Broth
Place cauliflower in a food processor. Cover and process with several on/off pulses until cauliflower is evenly chopped into rice-size pieces.
Heat 1 tablespoon of the oil in a very large nonstick skillet over medium-high heat. Add cauliflower and 1/8 teaspoon of the salt. Cook 8 to 10 minutes or until golden brown flecks appear throughout, stirring occasionally.Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meat and onion; cook about 3 minutes or until meat is starting to brown, stirring occasionally. Sprinkle with 1 1/2 tablespoons paprika, ground pepper, and remaining 1/4 teaspoon salt. Cook and stir 1 minute more.Add tomatoes, broth, and banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, 5 minutes. Increase heat to medium-high. Cook, uncovered, 4 to 6 minutes or until slightly thickened, stirring frequently. Stir together 1/3 cup sour cream and flour in a small bowl; stir into meat mixture. Cook and stir until thickened and bubbly.Serve meat mixture over cauliflower "rice." If desired, top each serving with 2 teaspoons sour cream and a sprinkle of paprika.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SIMBASMOM1.
Heat 1 tablespoon of the oil in a very large nonstick skillet over medium-high heat. Add cauliflower and 1/8 teaspoon of the salt. Cook 8 to 10 minutes or until golden brown flecks appear throughout, stirring occasionally.Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meat and onion; cook about 3 minutes or until meat is starting to brown, stirring occasionally. Sprinkle with 1 1/2 tablespoons paprika, ground pepper, and remaining 1/4 teaspoon salt. Cook and stir 1 minute more.Add tomatoes, broth, and banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, 5 minutes. Increase heat to medium-high. Cook, uncovered, 4 to 6 minutes or until slightly thickened, stirring frequently. Stir together 1/3 cup sour cream and flour in a small bowl; stir into meat mixture. Cook and stir until thickened and bubbly.Serve meat mixture over cauliflower "rice." If desired, top each serving with 2 teaspoons sour cream and a sprinkle of paprika.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SIMBASMOM1.
Nutritional Info Amount Per Serving
- Calories: 270.1
- Total Fat: 13.6 g
- Cholesterol: 44.9 mg
- Sodium: 347.0 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 5.3 g
- Protein: 18.2 g
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