Cauliflower Mexi Bowls
"Mexican" rice was one of my favorite pre-keto foods, so I knew I had to recreate it! Cauliflower rice is still as flavorful as the carby variety in many ways. But is it exactly the same? Of course not. There is a hint of cauliflower flavor and the texture is slightly off--however eating this dish won't cause your blood sugar to spike and it won't kick you out of ketosis. It's cauliflower mexi-rice, and it's good all on it's own!
- 1/2 onion, diced
- 1/2 tomato, diced
- 1 tbsp lard
- 1/2 jalapeno, seeded and minced
- 3 cloves garlic, minced or pressed
- 1 tbsp tomato paste
- 2 tbsp low carb salsa
- 2 tbsp chicken broth
- 12 oz bag frozen riced cauliflower
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- cilantro for garnish
- cooked chicken and avocado for creating mexi-rice "bowls"
Using the lard (or other oil, but lard is the best due to it not having flavor residue) saute the onions until almost translucent. Add the tomato, cumin, garlic, paprika, jalapeno, cayenne, salsa, salt and pepper to the dish and give it a good stir for 2-3 minutes or until onions are totally cooked. Now add the chicken broth, tomato paste and cauliflower rice. Stir and simmer with no lid until all liquid is reduced and rice begins to crisp up a bit. If you serve it a bit wet it has a sticky, lank texture that is more like cauliflower and less like rice, so make sure you keep cooking! Mine took about 15 minutes on medium heat to reduce correctly. Serve with prepared chicken and avocado, or other veggies and garnish with cilantro. Makes 4 servings of rice at 5g net carbs a serving, not including chicken or avocado.