I live in Houston where there is legit a Mexican restaurant on every corner-yet I still cannot get enough of it. So here is a delish, low-carb, veggie-rich alternative to a traditional fave.
1 Small Red Onion, Chopped
1 Jalapeño, Diced
1 Orange Bell Pepper, Diced
1.5 Cups of Grape Tomatoes, Halved
2 Tablespoons of Olive Oil (EVOO)
1 Bag of Riced Cauliflower (I buy pre-chopped because it makes life easier.)
A Dollop of Garlic
Heat pan, add the EVOO, onion, jalapeño, and garlic. Saute until the onions look cooked. Add the bell pepper, cauliflower rice, and spices to taste (I know this isn’t technical-but I don’t measure my spices normally, I just add them to taste). Cook down the cauliflower rice and then add the tomatoes. I like crisp tomatoes, which is why I add them later in the recipe. I also think cauli-rice takes a little longer to cook than you would think. Once the tomatoes look gently sauteed, remove from heat, and serve it up.
Ay, ya, ya.