Keto Mexican Mixed Rice
How to Make It
Step 1
Heat the olive oil in a skillet over a low/medium heat. Finely dice the tomatoes, bell peppers and onion and crush the garlic. Add the prepared vegetables to the skillet. Stir well to combine and sweat gently for 2-3 minutes to soften.
Step 2
While the vegetables are cooking, you can prepare the broccoli rice. Simply wash the broccoli and trim the tips of the florets with kitchen scissors into a bowl. Trimming the florets will give you perfect rice-sized pieces. Add the broccoli and cauliflower rice to the skillet. Add the lime zest, paprika, chili powder, coriander and cumin. Stir well to combine, and pan-fry gently for a minute until fragrant. You may adjust the level of spices as required to suit your own personal tastes. Be sure to adjust your macros accordingly for any changes you make.
Step 3
Add the vegetable stock to the skillet. Bring up to a gentle boil, then reduce to a simmer. Simmer the rice for 5-6 minutes or until the stock has all evaporated. You may wish to add salt and pepper to the stock as desired. This will depend on the level of seasoning in your stock.
Step 4
Transfer the cooked Keto rice to a large serving bowl. Dice the avocado and roughly chop the cilantro and scallions. Scatter the grated cheese over the top of the rice and garnish with the avocado, cilantro and scallions to serve.
Ingredients
- Cherry Tomato – 3 cherry
- Broccoli Florets – 2 cups
- Scallions – 2 medium – 4 1/8″ long
- Olive Oil – 2 tablespoon
- Cilantro – 1 tablespoon
- Cauliflower Rice – 1 cup
- Lime Zest – 1 teaspoon
- Garlic – 1 clove
- Vegetable Broth, Bouillon Or Consomme – 1 cup
- Red Onion – 1 tablespoon
- Gourmet Collection Smoked Paprika by Mccormick – 1 teaspoon
- Chili Powder – ½ teaspoon
- Ground Coriander – ½ teaspoon
- Cumin, Ground – ½ teaspoon
- Red Bell Peppers, Raw – ½ medium – 2 1/2″ diameter x 2 3/4″
- Green Bell Pepper – ½ small
- Avocado – ½ each
- Cheddar Cheese – ¼ cup, grated