Spanish "Rice"

By SkipT

Ingredients
  • One 16 ounce bag of frozen cauliflower makes 3 cups rice

  • 1 16 ounce bag frozen cauliflower, cooked and chopped (or grated/riced/processed)

  • ½ cup onion, chopped

  • 1 cup mushroom, chopped

  • 4 Tbsp olive oil

  • 2 cloves garlic, chopped

  • 1 tsp chicken bouillion (look for product with no msg)

  • 1 tsp cumin

  • 1 can ro-tel mexican style tomatoes with chilis

Directions
  1. 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)

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