Mexican Cauliflower Rice Recipe | Low Carb Mexican Rice Recipe | HD Cooking Video

corn

🥗Healthier: quinoa

💰Cheaper: frozen peas

Quinoa is a nutritious grain alternative, while frozen peas are often less expensive.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned chickpeas

Kidney beans offer similar protein, while chickpeas are often more affordable.

Start by preheating a small pot.

Add about 1 tablespoon of cooking oil to the pot.

Add 1/3 cup of chopped onion to the pot and sauté until they start to soften.

Add 1 minced clove of garlic and continue sautéing for about 1 minute.

Add 1/4 teaspoon of ground cumin, 1/2 teaspoon of granulated garlic powder, and 1/2 teaspoon of granulated onion powder to the pot and sauté to warm through.

Add 1 tablespoon of tomato paste to the pot and mix well.

Pour in 12 ounces of low-sodium chicken broth and mix.

Season with salt and pepper to taste, combining everything well.

Add the 12-ounce bag of frozen riced cauliflower to the pot and mix thoroughly.

Bring the mixture to a simmering boil, adjusting heat to medium to medium-high.

Cook for about 10 to 15 minutes, stirring occasionally to prevent sticking.

Cover the pot with a lid for the last 5 minutes of cooking to let the liquid evaporate and flavors intensify.

After cooking, fluff the cauliflower rice and serve.

Cooking Techniques

Equipment Needed

Spice Level: