*Improved* Spanish Cauli “Rice”

Cut the carbs and enjoy a lighter option for either Taco Tuesday or favorite Chicken on the Beach recipe!


  • 2 (10 oz.) bags frozen riced cauliflower, steamed according to directions
  • 1 c. white onions, diced fine
  • 2 tsp. olive oil
  • 2 tsp. tomato chicken bouillon powder
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • Salt and pepper to taste
  • 1 c. chicken bone broth
  • Cilantro


  1. Heat oil in a large skillet over medium high heat. Add in onions and cook until softened to your likeness. Season with tomato chicken bouillon, cumin, chili powder, salt & pepper. Stir until combined. Pour in both bags of steamed cauli rice. Add in chicken bone broth. Allow to simmer until all liquid is evaporated.
  2. Remove from the heat and add in chopped cilantro leaves. Serve warm and best w/ shredded salsa chicken smothered in queso cheese!

Yields 6 servings | 50 calories per serving | Eat, Bork, & Be Merry! | Kate Lax-Watkins


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