Mexican-Style Cauliflower Rice

Riced cauliflower is an excellent low-carb, low-calorie alternative to rice. It is incredibly versatile, satiating, and delicious with some big nutritional benefits.

Ingredients

• 1/2 head cauliflower - or 5 oz of frozen riced cauliflower per serving
• 1/4 sweet onion - diced
• 3/4 tsp garlic - minced
• 1/4 jalapeño pepper - finely diced
• 1/4 cup Rotel - tomatoes and green chiles flavor preferred
• 1/4 cup mixed vegetables - I used frozen, but you can also use canned veggies or cut up some of your favorite fresh vegetables
• 1/4 Roma tomato - chopped
• 1/4 tsp salt
• 1/4 tsp chili powder
• 1 pinch chili pepper
• 3/4 tsp olive oil
• 1/2 tsp chopped cilantro

Instructions

1. Prepare the cauliflower. If using fresh cauliflower, dice in food processor until it reaches the appearance of rice. Be careful not to over-chop. If using frozen cauliflower rice, thaw using directions on package. Set aside.
2. Put oil in skillet on medium heat. Add onion, jalapeño pepper, and garlic and sauté until translucent.
3. Turn skillet to medium-high heat and add the cauliflower, Rotel, mixed vegetables, Roma tomato, salt, chili powder, and chili pepper. Stir everything together and let cook for 5 minutes (stirring at least once a minute to make sure nothing sticks to the pan).
4. Add freshly chopped cilantro and serve!

Nutrition (per serving)