Arroz de coliflor mexicano

Ingredientes

• 1 tablespoon avocado oil
• 1/4 cup minced onion
• 1 clove garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 24 ounces cauliflower rice (we use frozen Trader Joe’s)
• 1 14.5 oz can Rotel
• Salt (to taste)
• Cilantro
• Lime
• Jalapeño (sliced)
• Avocado (diced or sliced)
• Sour cream (dairy-free if desired)

Preparación

1. 1

   Heat the oil in a 10" or larger cast-iron skillet over medium-high heat.

2. 2

   Once hot, add the minced onion and garlic and cook for a minute until they begin to soften.

3. 3

   Then, add the chili powder and ground cumin and stir for 15-30 seconds until fragrant.

4. 4

   Next, toss in the cauliflower rice and give it a good stir. Cook for another 3-5 minutes until most of the moisture evaporates.

5. 5

   Carefully pour in the Rotel. Stir it in and let it cook for another minute or so.

6. 6

   Finally, season with salt and give it one last good stir. Add your favorite toppings, if desired, and serve.