
Bon Appe Keto Spanish Riced Cauliflower
Mexican rice or “arroz rojo” is a Mexican side dish made from white rice, tomatoes, garlic, onions, etc. In our case we start with riced cauliflower and add a modified version of Suzi’s famous home made salsa recipe. The result as an amazing side dish that is totally keto on its own, and even better if you stir in a little sour cream for added fat and flavor.
Servings |
Servings
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Ingredients
- 12 oz Riced Cauliflower - cooked
- 1/3 cup White Onion - diced
- 1/3 cup Yellow Onions - diced
- 1/3 cup Red Onion - diced
- 2 Tbsp Avocado Oil or Light Olive Oil
- 1 tsp Chili Powder
- 1/2 tsp Chipotle Chili Powder
- 1/2 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 2 tsp Cilantro - dried
- 1 tsp Himalayan Pink Salt
- 2 Tbsp White Vinegar
- 6 oz Tomato Paste
- 1/2 cup Kettle & Fire Beef Bone Broth
- 1/4 cup Orange Bell Pepper - diced
- 1/4 cup Yellow Bell Peppers - diced
- 1/4 cup Green Pepper - diced
- 1/2 cup Tomato - minced
Ingredients
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Instructions
- PRE PREP: Dice and measure/weigh out all peppers and onions. Pre-cook riced cauliflower.
- Heat oil in sauté pan on medium-high.
- Sauté onion for about 3 mins, mixing occasionally.
- Add Chili Powder, Chipotle Chili Powder, Smoked Paprika, Garlic Powder, Cilantro and Salt, and sauté for another 3 minutes.
- Mix in tomato paste and vinegar. Stir until well combined.
- Immediately add bone broth and stir.
- Mix in Peppers let simmer for 3 minutes.
- Bon AppeKETO!