Lower Carb Mexican Rice

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Lower Carb Mexican Rice calories by ingredient


Introduction

Oven Baked Mexican Rice dish with most of the rice substituted by veggies and quinoa, resulting in a much lower carb count and a better nutritional profile while still tasting traditional! Oven Baked Mexican Rice dish with most of the rice substituted by veggies and quinoa, resulting in a much lower carb count and a better nutritional profile while still tasting traditional!
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

Directions

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.