Cauliflower Spanish Rice

Every year when the Seattle rain starts to get to me, I strategically plan a vacation to Puerto Vallarta. Visiting the Mexican tourist destination has become a bit of a tradition for my pack of friends – and many others. It’s an affordable place to visit and, for me, it’s also home to my absolute favorite cuisine. There are so many memories made around sizzling plates of fresh-off-the-grill fajitas and plenty of blended cocktails. The flavors of Mexico, no matter when I have them, instantly transport me back to the beaches of Puerto Vallarta.

Author: Pesto & Potatoes

Category: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 48 kcal per serving

Ingredients

4 cups - cauliflower rice
½ - onion
2 cloves - garlic
1 14.5- ounce can - diced tomatoes
3 tablespoons - tomato paste
½ tsp - olive oil
1 tbsp - Fajita Spice Mix
½ - lime
⅛ - cilantro

Instructions

Add olive oil to a medium saucepan over medium-high heat. Once heated, add diced onion and cook for 5 minutes, until onions are translucent. Add minced garlic and cook for 1 minute.
Reduce heat to medium and add in riced cauliflower. Cook for about 5 minutes, stirring occasionally. Add in diced tomatoes and fajita seasoning.
Stir and cook down until juice from tomatoes has evaporated and soaked into the rice. Create a well in the center of the dish and add in tomato paste.
Stir to combine and cook for another 5 to 10 minutes. Stir in juice from ½ lime and cilantro, as desired. Serve.