Post by barb43 on Mar 24, 2020 0:12:00 GMT
Cauliflower Mexican Rice
This is really easy if using frozen riced cauliflower.
Ingredients:
1 bag of frozen riced cauliflower*
1 can of Rotel tomatoes & green chilies
4 oz tomato sauce
4 oz low-sodium vegetable broth
Directions:
1. Set the oven to 350 degrees.
2. Thaw the frozen cauliflower in the microwave just till it's no longer sticking together.
3. Mix the cauliflower and the Rotel tomatoes & chilies in a medium bowl. In a small bowl, mix the tomato sauce and vegetable broth. Stir the tomato-broth mix into the cauliflower-Rotel tomatoes mixture.
4. Pour the mixture into a 1-1/2 qt baking dish. Bake in the preheated oven for 40 minutes, stirring halfway through.
5. Sprinkle on chopped fresh cilantro and serve.
* If you do not use frozen riced cauliflower, you can use a grater or food processor to create cauliflower rice from a fresh head of cauliflower. You'll need 2 to 3 cups of processed cauliflower at least.
This is really easy if using frozen riced cauliflower.
Ingredients:
1 bag of frozen riced cauliflower*
1 can of Rotel tomatoes & green chilies
4 oz tomato sauce
4 oz low-sodium vegetable broth
Directions:
1. Set the oven to 350 degrees.
2. Thaw the frozen cauliflower in the microwave just till it's no longer sticking together.
3. Mix the cauliflower and the Rotel tomatoes & chilies in a medium bowl. In a small bowl, mix the tomato sauce and vegetable broth. Stir the tomato-broth mix into the cauliflower-Rotel tomatoes mixture.
4. Pour the mixture into a 1-1/2 qt baking dish. Bake in the preheated oven for 40 minutes, stirring halfway through.
5. Sprinkle on chopped fresh cilantro and serve.
* If you do not use frozen riced cauliflower, you can use a grater or food processor to create cauliflower rice from a fresh head of cauliflower. You'll need 2 to 3 cups of processed cauliflower at least.