PALEO MEXICAN CAULIFLOWER RICE

I always get sad at Mexican restaurants when I request no rice and beans. I've so missed it! This cauliflower rice version is bursting with veggies and tex-mex flavors. This makes the perfect side for fajitas or fish tacos.  Not a cilantro fan? Simply leave it out. 

This is a great side dish for fajitas, tacos or Mexican brunch. Leftovers would be great in a fritatta! This is another one of those sneaky three-diets-one-dinner trick meals. You can serve this to anyone-- paleo or otherwise. They won't even know the "rice" isn't rice. You might even have to convince them that this isn't the real thing. 

Paleo Mexican Cauliflower Rice
serves 6-8
1 head cauliflower, chopped
1 Tablespoon Coconut Oil
1/2 onion, chopped
1 carrot, peeled and chopped
1/2 red bell pepper, chopped
1 jalapeno, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
2 cloves garlic, minced
1 1/2 cups chicken broth
1 cup chopped canned 
    tomatoes
1/2 cup cilantro

Directions
Heat coconut oil in a medium saucepan over medium high heat. Toss in the onion, carrot, red bell pepper and jalapeno. Cook, stirring frequently, until the veggies have softened, about 6-8 minutes. Meanwhile, rice the cauliflower in a food processor or with a box grater. It should resemble rice. Add cumin, chili powder, salt and garlic to the pan. Cook 30 seconds, then stir in cauliflower, chicken broth and tomatoes. Bring to a strong simmer, stirring occasionally, for 20-25 minutes, until all the liquid has evaporated.  Stir in cilantro and serve.