A veggie side packed with a fresh, savory flavor. Try this alongside some of your favorite Mexican entrees or as a snack. This recipe makes a bunch; so, be prepared for leftovers. Consider repurposing the leftovers for stuffed bell peppers, part of a taco filling, or to have for snacks for the rest of the week.
10 cups Cauliflower Rice (I use the steam-bags of cauliflower rice to save on time)
1 tsp Olive oil
1 small bag Onion and pepper mixture (feel free to use fresh)
2 cans Diced tomatoes with chilis, well drained
2 tsp Fresh garlic, minced
1, 6 oz canTomato paste
2 tsp Cumin
1 tsp Paprika
1 tsp Cayenne pepper
1 tsp TSalt and pepper
¼ cup Cilantro, chopped
Cook the cauliflower rice according to the package instructions.
In the meantime, heat the olive oil in a medium skillet over medium-high heat. Add the pepper/onion mixture and sauté until tender.
Once tender, add the diced tomatoes and garlic. Stir in and let the mixture get hot.
Stir in the cooked cauliflower rice to the pepper/onion/tomato mixture.
Add the tomato paste, cumin, paprika, cayenne pepper, salt, and pepper. Be sure to mix it all in.
Allow the mixture to get hot.
Top with cilantro and serve!
Serving Size: 1 serving (~1 cup / 179 g)