Zesty Low Carb Spanish Cauli Rice
Here is the accompanying side dish to my favorite Mexican, keto go-to recipe: No-Tortilla Chicken Chili Verde Enchilada Bake. It tastes delicious, it’s very easy to make, and it packed with authentic Mexican flavors. Even if you aren’t keto, this is such a healthy alternative to traditional Mexican rice. You can’t even tell the difference! If you haven’t tried cauli rice then be sure to give this recipe a try!
The star of this dish is the Knorr Caldo de Tomate. It’s basically a powedered tomato stock that really makes this dish stand out. I believe it also has some chicken flavoring in it which only enhances the flavor. It should be available at most grocery stores, and isn’t expensive and is just packed with flavor.
Side note: I am sorry for the image on this post, apparently I didn’t take any photos of just the cauli-rice on it’s own, but you can still get a good idea of how the dish should look.
None the less, enjoy!
- 1 head of Cauliflower shredded or package riced cauliflower
- 1 cube of Knorr Caldo de Tomate
- This here is what makes this dish delicious and authentic
- You could try subbing it for tomato paste, and chicken bullion
- 1 carrot diced (optional)
- 1/4 C frozen peas(optional)
- 1 roma tomato diced
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 C water
- 1 tbsp olive oil
- 1/2 tsp cayenne pepper
To begin, set a large sautee pan to medium heat, and then add the olive oil and carrots. Saute for a few mins until the carrots are tender.
Add the cauliflower and cook for 5 mins.
Next, add the tomatoes, water, and Caldo de Tomate. Simmer until reduced.
Once water is evaporated, add the spices and peas and continue to cook, stirring reguarly to avoid burning.
Finally, serve with my favorite keto-approved enchiladas and enjoy!