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Cuisine Magazine Recipes

Mexican Cauliflower Rice

Posted on : 04-03-2016

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Ingredients

4 cups cauliflower florets
1 tbsp olive oil
1 cup onion, minced
2 garlic cloves, minced
1/2 cup carrot, diced
1 jalapeno pepper, seeded and diced
2 tbsp tomato paste
1 cup low sodium chicken broth (vegetable broth)
1 bay leaf
Salt and pepper

Directions

Chop the cauliflower and add it to a food processor. Pulse until small and rice like. This may take a few rounds depending on the size of your food processor.

Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes until it begins to soften. Add the garlic, carrots, and pepper. Cook for 4 minutes more until carrots begin to soften.

Stir in the tomato paste.

Stir in the cauliflower rice.

Add the chicken broth, bay leaf, salt, and pepper. Simmer for 5-10 minutes or until most of the liquid is absorbed and cauliflower is soft.

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