Food, mexican

Cauliflower Mexican Rice

Hey y’all!

Happy almost Cinco de Drinko Mayo! This is hands down my favorite holiday of the year (except 4th of July!).

Though I’m currently celebrating by drinking a margarita on the beach with my sweet cousin, Hannah, I wanted to make sure that you all celebrated in a fun way too.

The last couple of weeks I’ve made a HUGE diet overhaul (more on that later) and am always trying to find a healthy alternative without sacrificing delicious food.

I love a carb – like it’s probably my all time favorite food group. This Mexican inspired rice is a little bit lighter though and is made of my obsession cauliflower rice (see this yummy pizza recipe).

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What You’ll Need:

Riced Cauliflower

1 tbsp. olive oil

1/2 cup diced onion

3 tbsp. garlic

1 tsp. cumin

1 tsp. salt

1 tsp. crushed red pepper

2 tbsp. tomato paste

1/2 chicken broth

Fresh cilantro, pepper jack cheese, and jalapeño to garnish (optional)

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What You’ll Do:

1. In a large saucepan, combine onion, olive oil and garlic.

2. Add in riced cauliflower and the salt/cumin/red pepper mixture. Stir around the cauliflower to coat.

3. Add in tomato paste and half of the broth. Turn up the heat to high.

4. If the mixture is too dry, add in more of the chicken broth and put on lid of the saucepan for ten minutes to let ‘steam.’

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What You’ll Need to Know:

I would suggest putting the riced cauliflower in the microwave for a minute or two beforehand in order to soften it up. I prefer a softer rice texture and this has a little bit of a bite to it. So, if you’re like me and are into a softer texture, I would suggest steaming it for a little bit.

I hope you all have the most amazing Cinco de Mayo and eat all of the delicious Mexican food.

xoxo,

Cara

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