Spanish "Rice"
By SkipT
Ingredients
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One 16 ounce bag of frozen cauliflower makes 3 cups rice
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1 16 ounce bag frozen cauliflower, cooked and chopped (or grated/riced/processed)
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½ cup onion, chopped
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1 cup mushroom, chopped
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4 Tbsp olive oil
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2 cloves garlic, chopped
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1 tsp chicken bouillion (look for product with no msg)
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1 tsp cumin
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1 can ro-tel mexican style tomatoes with chilis
In a skillet over medium heat, cook onion, garlic and bouillion until onion is clear, about 5 minutes. Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown. Stir in ro-tel or enchilada sauce. Remove from heat. Let rest for 5 minutes. Serve.
Nutritional Facts
- Servings
- 6
- Nutritional information for 1/2 cup (with ro-tel)
- Calories
- 110 (cooking oil)
- Carbohydrates
- 5 grams
- Fiber
- 2 grams
- Net Carbohydrates
- 3 grams
- Protein
- 2 grams
- Fat
- 10 grams (cooking oil)
Add your review
5 replies
Now you're talking! This sounds soooo good!!!
Definite keeper. Will try/
It is sure to have a rich delicious flavor.
sounds great
I love Spanish Rice,thanks