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low carb mexican cauliflower rice in stainless steel pan
I love Mexican food and Tex-Mex food! And, this recipe for Low Carb Mexican Cauliflower Rice is a perfect side dish and a great way to get in your veggies!
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Cook Time: 20 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: Mexican
Diet: Diabetic, Gluten Free
Keyword: Cauliflower rice
Servings: 6 servings
Carbohydrates: 9g

Ingredients

  • 2 Tbsp Avocado oil
  • 6 cups frozen riced cauliflower
  • 2 cups no salt added tomato sauce
  • 2 Tbsp chili powder
  • 1 Tbsp onion powder
  • 1 1/2 Tbsp paprika
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp cumin
  • 1 1/2 tsp oregano
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1-2 Tbsp water as needed
  • Lime juice optional

Instructions

  • In a large skillet, heat your avocado oil over medium heat.
  • Add your riced cauliflower and tomato sauce to the pan and cook for 10-15 minutes until it begins to bubble.
  • Add in your seasonings and stir until fully combined. If it appears dry, add in 1-2 Tbsp water and continue cooking for 3-5 additional minutes.
  • Squeeze a lime wedge or sprinkle some lime juice on top just before serving.

Notes

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.

Nutrition

Serving: 1cup | Calories: 80kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 0g | Fiber: 3g | Sugar: 6g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!