Mexican Salsa Verde Rice

You saw the headline correctly, uh huh – cauliflower instead of rice.  Say it isn’t so!  I know, I was shocked the first time I ever discovered you could use cauliflower instead of rice for a much healthier and lower carb alternative.

You won’t sacrifice any flavor at all.  Zip, nada!

I make this Mexican Salsa Verde Rice with the Chicken Salsa Verde Recipe so I can make use of the salsa verde in the chicken and combine it with the Mexican Rice; otherwise if you make the Mexican Salsa Verde Rice by itself, then you have to add its own salsa verde.

Another low carb recipe and Ideal Protein Diet compatible.  Also, I use the Misto Oil Atomizer to reduce amount of olive oil needed.

Mexican Salsa Verde Chicken and Rice

Mexican Salsa Verde Rice (Made with Cauliflower)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 4
Ingredients
  • 2 tsp olive oil
  • 1 large green pepper chopped
  • 3 cloves minced garlic
  • 4 cups grated cauliflower
  • ½ cup red onions
  • 2 green onions
  • 1 cup chicken broth
  • 2 tbsp chopped cilantro
  • 4 tsp cumin
  • 3 tsp chili powder
  • ½ tsp Sea Salt
  • 1 cup verde salsa (If making Chicken Salsa Verde, then use this sauce instead of adding new sauce)
Instructions
  1. Heat large pan on medium.
  2. Spray pan with olive oil, add green peppers, garlic and spray green peppers with olive oil lightly.
  3. Saute until tender.
  4. Add cauliflower, red onions, green onions, chicken broth and cook until cauliflower is tender but not mushy (about 10 minutes).
  5. Add cilantro, cumin, chili powder, Sea Salt, and verde salsa.
  6. Let the flavors simmer together for about 10 minutes and serve.
Nutrition Information
Serving size: 4

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