Faux Mexican Rice
MEXICAN "RICE"
10 ounces fresh cauliflower, grated, 1/2 medium
1 small onion, slivered, 2 1/2 ounces
2-3 tablespoons butter or oil or a combination
1/2 cup salsa
1/8 teaspoon garlic powder
3/4 teaspoon salt, or to taste
1/4 teaspoon pepper
1/8 teaspoon Splenda
In a very large skillet, with a lid, sauté the onion in butter
and/or oil until tender. Stir in grated cauliflower, then remaining
ingredients. Mix well. Cover and simmer 10-12 minutes until the
cauliflower is tender, but not mushy, stirring occasionally.
Makes 6 servings
Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g
Dietary Fiber; 3g Net Carbs
This is my low carb version of my mom’s Mexican rice recipe. Hers
uses canned stewed tomatoes, but they are pretty high carb, so I
substituted salsa and used less since there was no real rice to soak
up the liquid. I think it came out very good and would be nice
served with any Mexican food. Linda Sue