Low Carb Mexican "Rice"
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 73.2
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 969.5 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.4 g
- Protein: 2.2 g
View full nutritional breakdown of Low Carb Mexican "Rice" calories by ingredient
Introduction
Like the fried rice, this is made with shredded cauliflower and tastes very much like spanish/mexican rice. Goes great with the Chili Relleno CasseroleThis heated up fine the next day, but not sure it would last too much longer than that. Like the fried rice, this is made with shredded cauliflower and tastes very much like spanish/mexican rice. Goes great with the Chili Relleno Casserole
This heated up fine the next day, but not sure it would last too much longer than that.
Number of Servings: 8
Ingredients
-
-1/2 head medium cauliflower
-one large onion chopped
-half red bell pepper, chopped
-half yellow or orange bell pepper, chopped
-2 tblsp minced garlic (we like garlic, but you can reduce this if you don't)
-1 14 oz can stewed tomatoes mexican recipe
-1 tblsp EVOO
-2 tblsp Fiesta Spanish Rice Seasoning
Directions
1. Using the largest set of holes on your grater, grate the cauliflower and set aside.
2. Heat EVOO in pan on med high heat and add onions and bell peppers. When they are softened and browned slightly, add the garlic and stir allowing to cook another minute or so.
3. Add the cauliflower and stir to coat with mixture in the pan.
4. Add tomatoes and some of the liquid. I crush the tomatoes in my hand as I add them to the pan rather than try to chop them up (much faster). add just enough liquid to moisten the mixture and help the cauliflower cook. You don't want to water it down too much.
5. Stir in the spanish rice seasoning and cook until cauliflower is soft, but still somewhat firm as you don't want it to turn to mush.
Number of Servings: 8
Recipe submitted by SparkPeople user METVAN.
2. Heat EVOO in pan on med high heat and add onions and bell peppers. When they are softened and browned slightly, add the garlic and stir allowing to cook another minute or so.
3. Add the cauliflower and stir to coat with mixture in the pan.
4. Add tomatoes and some of the liquid. I crush the tomatoes in my hand as I add them to the pan rather than try to chop them up (much faster). add just enough liquid to moisten the mixture and help the cauliflower cook. You don't want to water it down too much.
5. Stir in the spanish rice seasoning and cook until cauliflower is soft, but still somewhat firm as you don't want it to turn to mush.
Number of Servings: 8
Recipe submitted by SparkPeople user METVAN.