Rice is a convenient and versatile side dish, but you don’t get a lot of it (or a lot of satisfaction) for the calorie count. This veggie-based twist on a classic is a perfect companion to countless center-plate entrées… like these Inside-Out Chicken Enchiladas!
Zesty Spanish Cauliflower Rice
1/4th of recipe (about 1 1/3 cups): 100 calories, 0.5g total fat (<0.5g sat. fat), 571mg sodium, 21g carbs, 6g fiber, 9.5g sugars, 5g protein
Prep:
10 minutes
Cook:
20 minutes
Ingredients:
4 cups riced cauliflower (or 5 cups roughly chopped cauliflower)
1 cup chopped bell pepper
1 cup chopped onion
One 14.5-oz. can diced tomatoes (not drained)
1 cup chicken or vegetable broth
2 tbsp. tomato paste
1 tbsp. chopped garlic
1 tbsp. dried oregano
1 tsp. ground cumin
1 tsp. lime juice
1/2 tsp. chili powder
1/4 tsp. salt, or more to taste
Directions:
If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add pepper and onion. Cook and stir until softened, about 5 minutes.
Add remaining ingredients, including riced cauliflower, and mix well. Bring to a boil.
Reduce to a simmer. Cover and cook for 6 minutes.
Remove lid. Cook and stir until cauliflower is tender and liquid has evaporated, about 5 minutes.
MAKES 4 SERVINGS
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Hungry for More Cauliflower Rice Side Dishes?
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