Low Carb Mexican Cauliflower Rice

Name: Low Carb Mexican Cauliflower Rice
Prep time: 5M
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 olive oil USDA; 10 frozen cauliflower, riced Green Giant; 0.5 fresh yellow onion, chopped USDA; 1 fresh serrano peppers FNDDS; 1.5 fresh garlic FNDDS; 1 tomato bouillon, with chicken flavor Mazola; 0.25 ground cumin, 036800328228, organic Red Monkey; 0.25 chili powder, 036800328198, organic Red Monkey; 0.25 dried oregano, leaves USDA; 0.125 smoked paprika; 0.125 table salt USDA; 0.5 canned fire roasted diced tomatoes Hunt's; 3 canned green chile peppers Canadian Nutrient File; 1 fresh cilantro FNDDS; 1 fresh chives USDA; 0.5 fresh lime FNDDS

5.8g
Net Atkins Count ^TM

Prep Time: 5 Minutes
Style:Mexican
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.4g

Protein

6.9g

Fat

3.1g

Fiber

100.8cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 Tbsp olive oil USDA
10 oz frozen cauliflower, riced Green Giant
0 1/2 cup fresh yellow onion, chopped USDA
1 ea fresh serrano peppers FNDDS
1 1/2 tsp fresh garlic FNDDS
1 tsp tomato bouillon, with chicken flavor Mazola
0 1/4 tsp ground cumin, 036800328228, organic Red Monkey
0 1/4 tsp chili powder, 036800328198, organic Red Monkey
0 1/4 tsp dried oregano, leaves USDA
0 1/8 tsp smoked paprika
0 1/8 tsp table salt USDA
0 1/2 cup canned fire roasted diced tomatoes Hunt's
3 Tbsp canned green chile peppers Canadian Nutrient File
1 Tbsp fresh cilantro FNDDS
1 tsp fresh chives USDA
0 1/2 ea fresh lime FNDDS

DIRECTIONS

In a large non-stick skillet over medium heat, warm 1 tablespoon olive oil oil. Add frozen cauliflower rice broken into individual grains. Fry the cauliflower rice, stirring regularly, until dried out and beginning to brown, about 8 minutes. Scrape into a bowl and set aside.
While cauliflower is cooking, remove ribs and seeds from the serrano pepper and cut into a small dice.
Place the skillet back over medium heat and add the remaining tablespoon olive oil. Add onion, 2 teaspoons diced serrano pepper, and minced or pressed garlic and sauté until onion is translucent, about 2 minutes. Sprinkle with tomato bouillon, cumin, chili powder, oregano, smoked paprika, and salt, sautéing until fragrant, about 30 seconds. Add in canned tomatoes with their juice and green chiles and stir until well combined. Simmer for 2 minutes.
Add the cauliflower rice back into the skillet and fold together with the vegetables until evenly distributed and warmed through.
Serve ½ cup servings, evenly topped with cilantro and chives, with lime wedges.

Use one serving of this recipe as a base for a low carb burrito bowl by adding ½ cup shredded rotisserie chicken, ½ ounce shredded cheddar cheese, ¼ of an avocado, and a tablespoon sour cream. Nutrition for this meal would be 7.8g net carbs, 6.4g fiber, 25.2g protein, 26.3g fat, and 379 calories.

Cooking Tip

Make it spicier! Use more serrano, or hot green chiles for a spicier version with minimal addition of net carbs.