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mexican cauliflower rice



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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 8

Cost: $2.85 /serving


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Step 1

Cut cauliflower into 1-inch florets, this should yield about 8 cups.

Step 2

Working in batches, add half of the florets to a food processor, or blender.

Step 3

Process or pulse until small rice-sized pieces are made, about 6 to 8 pulses. Transfer to a bowl and process the remaining florets into cauliflower rice.

Step 4

Heat a large saucepan over medium heat. Add the olive oil, once shimmering add the garlic and saute for 30 seconds.

Step 5

Add the garlic and onion and saute for 1 minute.

Step 6

Add the jalapenos and saute for 30 seconds.

Step 7

Add the cumin and saute for 30 seconds.

Step 8

Add the tomato paste and saute for 30 seconds.

Step 9

Add the tomatoes and saute for 1 minute.

Step 10

Add the cauliflower rice, chicken stock, and salt, stir to combine.

Step 11

Cover and simmer for 6 minutes, stirring halfway through.

Step 12

Uncover and continue to cook the cauliflower rice until almost dry, about 3 to 4 minutes.

Step 13

Turn off the heat and taste the cauliflower rice. Season more salt as desired.

Step 14

Stir in chopped cilantro, fluff the rice with a fork and serve immediately.

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