Mexi Cauliflower Rice

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.

Ingredients:

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

Cumin

Salt

Paprika

Cayenne Pepper

Directions:

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.

Paige Bradshaw