Spanish Cauliflower Rice

A quick and easy side dish for Taco Tuesday!

INGREDIENTS

• 1 (12 OUNCE) BAG FROZEN CAULIFLOWER RICE
• 1 TBSP OLIVE OIL
• 2 CLOVES GARLIC, CHOPPED
• 1/2 YELLOW ONION, DICED
• 1/2 TSP CUMIN
• 1/2 TSP PAPRIKA
• 1/2 TSP CHILI POWDER
• 1/4 CUP TOMATO SAUCE (DICED IN THE CAN WORKS TOO)
• SALT & PEPPER TO TASTE
• LIME, CUT INTO WEDGES
• CILANTRO, CHOPPED (FOR GARNISH)

COOKING INSTRUCTIONS

Heat olive oil in large skillet over medium-high heat. Add the garlic and onion and let it cook for a couple of minutes until soft. Then add the cauliflower rice, cumin and paprika to skillet and let it cook until rice is tender. Make sure to stir occasionally.  Mix in the tomato sauce and season with salt and pepper to taste. Let the mixture heat for another 5 or so minutes. Squeeze with lime wedges and sprinkle cilantro. Serve along side skirt steak, flank steak, tacos or use to build bowls. Enjoy!