Low Carb Mexican Rice Recipes

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LOW CARB MEXICAN CAULIFLOWER RICE



Low Carb Mexican Cauliflower Rice image

Low Carb Mexican Cauliflower Rice is a healthy, paleo friendly, keto friendly, vegan side dish recipe that is bursting with mexican flavors and ready in 30 minutes!

Provided by Richa

Categories     Side Dishes

Time 30m

Number Of Ingredients 12

3 cups Cauliflower Florets (stems removed and washed)
1 tablespoon Olive oil
1 Onion (finely chopped (small))
3-4 Garlic Cloves (minced)
1 Jalapeno (finely chopped)
2 Tomatoes (finely chopped)
3/4 cup Bell Peppers (diced )
1 teaspoon Cumin Powder
1/2 teaspoon Paprika Powder (or red chilli powder)
1 tablespoon Coriander / Cilantro (chopped )
Salt ( to taste)
More cilantro (sliced avocados, jalapenos, lime juice etc for topping)

Steps:

  • Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
  • Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
  • Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften about 4-5 minutes.
  • Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender.
  • Top with your favorite topping and serve hot.

Nutrition Facts : Calories 114 kcal, Sugar 7 g, Sodium 39 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 15 g, Fiber 5 g, Protein 4 g, ServingSize 1 serving

LOW CARB MEXICAN "RICE"



Low Carb Mexican

grated cauliflower with salsa induction friendly *http://www.genaw.com/lowcarb/mexican_rice.html

Provided by MissJoy

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

10 ounces fresh cauliflower, grated (about 1/2 medium-sized head)
1 small onion, slivered (enough to make about 2 1/2 ounces)
2 -3 tablespoons butter (or a combination) or 2 -3 tablespoons oil (or a combination)
1/2 cup salsa
1/8 teaspoon garlic powder
3/4 teaspoon salt (to taste)
1/4 teaspoon pepper
1/8 teaspoon Splenda sugar substitute

Steps:

  • In a very large skillet, with a lid, sauté the onion in butter and/or oil until tender.
  • Stir in grated cauliflower, then remaining ingredients.
  • Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.
  • Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs.

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