Mexican Rice
For All Stages of the ITG Diet Plan
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Ingredients
For 4 Servings(s) (
)
Recipe
- 4 cup(s) cauliflower rice
- 1 teaspoon(s) olive oil
- 1 teaspoon(s) onion powder
- 2 medium plum tomatoes diced
- 1 jalapeno minced, seeds removed
- 2 cloves of garlic minced
- 2 tablespoon(s) tomato paste
- 0.5 teaspoon(s) cumin
- 0.25 teaspoon(s) smoked paprika
- 0.25 teaspoon(s) cayenne pepper
- 1 teaspoon(s) sea salt
- 1 dash(es) fresh black pepper to taste
- 2 pinch(es) fresh cilantro, chopped for garnish
Mexican Rice Directions
- Heat oil in a pan over medium-high heat.
- Add jalapeno, tomato, onion powder, and cook until ingredients are tender, 2-3 minutes.
- Add garlic and cauliflower rice and cook for another 2 minutes until cauliflower is tender. If cauliflower rice is frozen, break up large pieces and cook for 5-7 minutes.
- Add tomato paste, paprika, cumin, cayenne pepper, salt, and pepper and stir to coat all vegetables. Cook for 1-2 minutes until hot.
- Add a sprinkle of fresh cilantro on top and serve immediately.
- Makes four 1-cup servings.
