Low Carb Spanish Cauliflower Rice
Just like my Mama's!
My mom made us rice often growing up and even though it felt like several times a week, we never got sick of it. Coming to the U.S. from Guatemala, it was a little piece of home she brought with her, a comfort food that quickly became one of mine.
But, now as a 30-something, carbs aren't always my friend. So I took her flavors and transformed them into a low carb, veggie forward, and #Spooniefriendlyrecipe.
Using frozen cauliflower rice makes this come together in just minutes. Add it to burritos, use it as a base for a taco bowl, or even under a pile of veggies and chicken. Its great for any number of meal ideas.
As long as you have a bag of cauli-rice in your freezer, the pantry/fridge staples in this recipe will ensure you always have a vegetable to eat for dinner.
Comfort food can be healthy food!
*Vegan tip: To make this vegan simply swap out the Chicken Better Than Bouillon for their Vegetable version.
Spanish Cauliflower Rice
1-12oz bag frozen cauliflower rice
2 tsp olive oil
1/2 medium yellow or red onion, diced
2 cloves garlic, minced
1/2 tsp Better Than Bouillon (chicken or veg)
1 tbsp tomato paste
1/4 cup water
Steam frozen cauliflower rice in its bag according to the package directions. Have near by the stove and ready to go as this recipe comes together quickly.
Heat olive oil over medium heat. Add onion and sauté until soft. Add in the garlic and cook 1 min, stirring constantly so it doesn't burn.
After cooking the garlic for a minute, stir in the cooked cauliflower mix (which will help keep the garlic from burning) and combine with onions and garlic.
Add in the Better Than Bouillon and stir to combine. Then add in the tomato paste and do the same. Don't worry, they won't melt and combine entirely. That's what the next step is for.
Pour in the water and stir until it's all combined well.
*Season with salt if needed, but the bouillon should be salty enough.