Spanish Cauliflower Rice Recipe
All the flavor of Spanish rice without all of the carbs!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Using a food processor, cut cauliflower into small rice-sized pieces.
Melt ghee in a large skillet over high heat, add riced cauliflower and shredded chicken breast. Mix all ingredients and cook for 5 to 7 minutes to lightly brown the cauliflower, stirring occasionally.
Stir in Ro-Tel, cumin, chili powder, and garlic powder. Cook for an additional 7 to 10 minutes or until liquid cooks off. Season with salt to taste and garnish with cilantro.
Calories: 141kcal | Carbohydrates: 8g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 185mg | Potassium: 738mg | Fiber: 3g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 70.2mg | Calcium: 40mg | Iron: 1.3mg