Mexican Rice (Arroz Rojo)

Ingredients

• Onions

  Raw

  ½ small or 35g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• White rice

  Long-grain, regular, cooked

  1 cup or 158g

Directions

1. Shred cauliflower. Dice onion and jalapeno (removing the seeds). Mince garlic. You can also run these all through a food processor if available.
2. Heat a large skillet over medium heat. Stir in tomato paste, jalapeno, and salt. Cook for just about a minute.
3. Increase the heat to high and add the cauliflower, onion, and garlic.
4. Cook for 6-8 minutes, stirring often, until the moisture is evaporated and the cauliflower is light and fluffy.