Mexican Cauli Rice
Beef, cauliflower rice, tomatoes and other ingredients blend to make this low-carb dish. We are using chili, cumin, oregano and other seasonings to create a true south of the border flavor in every mouthful.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 3 1x
- Category: Entree
- Cuisine: Mexican
Ingredients
Scale
- 6 oz (170g) lean ground beef
- 1 chopped small yellow onion
- 2 minced garlic cloves
- 1 tablespoon olive oil
- 1 small cauliflower
- 1 1/2 cups (375ml) chicken or beef broth
- 1 tablespoon tomato concentrate or 4 oz (120g) canned tomatoes in juice
- Pinch each of chili powder, cumin and dried oregano
- Salt and black pepper, to taste
- 5 oz (140g) canned corn kernels (optional)
- Small handful grated carrot (optional)
- Sour cream, to serve (optional)
- Cilantro, to serve (optional)
Instructions
- First pour a splash of oil into a pot and heat it up.
- Next add the meat, onion and garlic.
- Cook over a low-medium heat, stirring occasionally.
- Meanwhile break your cauliflower into florets and whiz them in a food processor until rice grain-sized.
- Once the beef is browned all over, add the cauliflower to the pot.
- Cook for a few minutes.
- Add the broth, tomato, chili powder, cumin and oregano.
- Grind in some salt and black pepper.
- If you like, you can also add corn and/or carrot at this point.
- Give the mixture a good stir and then simmer for 30 minutes or until everything is tender.
- Adjust the seasonings.
- Serve hot, with sour cream and/or cilantro if liked.
Notes
This has about 20 carbs per portion without the corn and sour cream.
Nutrition
- Serving Size: 1/3 of the recipe...
- Calories: 250
Find it online: https://victoriahaneveer.com/mexican-cauli-rice/