Ingredients

The following ingredients have 4 Servings
  • 1 cauliflower head (riced)
  • 1 small onion (diced)
  • 2 tomatoes (diced)
  • 1 bell pepper (diced)
  • 2 garlic cloves (minced)
  • 1 jalapeño (minced (optional))
  • 1 tsp. cumin powder
  • 1/2 tsp. paprika
  • 1/2 tsp. chili powder
  • 1/2 cup chicken or vegetable stock
  • 1 tbsp. fresh cilantro (to garnish)
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper

Instruction

  • Heat coconut oil in a large pan over medium heat.
  • Cook the onion, garlic, and jalapeños (if using) until soft.
  • Add the bell pepper and cook another 2 to 3 minutes.
  • Sprinkle all the spices over everything, and season to taste.
  • Add in the tomatoes, toss everything, and cook until the tomatoes release their juices.
  • Pour in the chicken stock, and riced cauliflower; stir everything and cook until the juices have mostly evaporated.
  • Serve with fresh cilantro.