This veggie-loaded side dish is packed with traditional Mexican flavor. Try it on its own or anywhere you would use seasoned rice.
This recipe comes to us from Austin Alvarez of Building Our Rez.
Serves: 4
- 10 oz bag frozen cauliflower rice
- 1 tbsp olive oil
- 1/2 onion
- 1/2 – 1 jalapeño pepper
- 4 cloves garlic
- 1 tsp chili powder
- 1 tsp paprika
- 2 tbsp tomato paste
- 1 cup vegetable stock
- Toppings (optional): chopped cilantro, jalapeños, avocado or guacamole, lime wedges
Cook the cauliflower rice according to package directions
Remove ribs and seeds from the jalapeño. Mince the jalapeño and garlic and chop the onion.
Add oil, jalapeño and onion to a skillet over medium heat and cook until soft (about 5 minutes). Add the garlic, spices and tomato paste. Cook 1-2 minutes or until the garlic is fragrant.
Add the cauliflower rice and vegetable stock to the pan and stir to combine. Bring to a simmer over medium low and cook just until the stock is absorbed, about 5-10 minutes.
Serve alone with your choice of toppings. Or use it in burrito bowls, tacos or as a side to enchiladas.
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