Mexican Rice

For All Stages of the ITG Diet Plan

Difficulty
Category:  Vegetable Dishes  - 
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Ingredients

For 4 Servings(s) ()

Recipe

  • 4 cup(s) cauliflower rice
  • 1 teaspoon(s) olive oil
  • 1 teaspoon(s) onion powder
  • 2 medium plum tomatoes diced
  • 1 jalapeno minced, seeds removed
  • 2 cloves of garlic minced
  • 2 tablespoon(s) tomato paste
  • 0.5 teaspoon(s) cumin
  • 0.25 teaspoon(s) smoked paprika
  • 0.25 teaspoon(s) cayenne pepper
  • 1 teaspoon(s) sea salt
  • 1 dash(es) fresh black pepper to taste
  • 2 pinch(es) fresh cilantro, chopped for garnish

Mexican Rice Directions

  1. Heat oil in a pan over medium-high heat.
  2. Add jalapeno, tomato, onion powder, and cook until ingredients are tender, 2-3 minutes.
  3. Add garlic and cauliflower rice and cook for another 2 minutes until cauliflower is tender.  If cauliflower rice is frozen, break up large pieces and cook for 5-7 minutes.
  4. Add tomato paste, paprika, cumin, cayenne pepper, salt, and pepper and stir to coat all vegetables. Cook for 1-2 minutes until hot.
  5. Add a sprinkle of fresh cilantro on top and serve immediately.
  6. Makes four 1-cup servings.
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