Spanish Cauliflower Rice
Every year when the Seattle rain starts to get to me, I strategically plan a vacation to Puerto Vallarta. Visiting the Mexican tourist destination has become a bit of a tradition for my pack of friends – and many others.
Servings: 4
Ingredients
- 4 cups cauliflower rice
- ½ onion finely diced
- 2 cloves garlic minced
- 1 14.5- ounce can diced tomatoes
- 3 tablespoons tomato paste
- ½ teaspoon olive oil
- 1 tablespoon Fajita Spice Mix
- ½ lime juiced
- Chopped cilantro for garnish optional
Instructions
- Add olive oil to a medium saucepan over medium-high heat. Once heated, add diced onion and cook for 5 minutes, until onions are translucent. Add minced garlic and cook for 1 minute.
- Reduce heat to medium and add in riced cauliflower. Cook for about 5 minutes, stirring occasionally. Add in diced tomatoes and fajita seasoning.
- Stir and cook down until juice from tomatoes has evaporated and soaked into the rice. Create a well in the center of the dish and add in tomato paste.
- Stir to combine and cook for another 5 to 10 minutes. Stir in juice from ½ lime and cilantro, as desired. Serve.