A veggie-packed option for a favorite side dish using low carb cauliflower rice. It is so easy to make, and we swear you won't miss the rice, heck you won't even have to tell anyone.
2 tablespoons olive oil1 red onion, diced2 cloves garlic, minced1 bag frozen cauliflower rice1 jalapeno, seeds removed and minced1 (15 ounce) can of corn1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz, drained1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon ground coriander3 tablespoons lime juice1/2 cup chopped cilantrosalt and black pepper, to taste
- Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, and cook for 5 minutes. Add the cauliflower rice, jalapeno, corn, diced tomatoes, chili powder, cumin, coriander and lime juice. Stir to combine and cook for 20 minutes on medium-low heat.
- Add the cilantro and season with salt and pepper. Taste and adjust salt and pepper as needed.