Slow Cooker Mexican Cauliflower Rice

Slow Cooker Mexican Cauliflower Rice
AuthorLesia Petrizio
Rating

Makes 8 -1 cup servings Count each serving as 2 veggies

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Yields1 Serving
 One large head of cauliflower, stems removed, cut into small to medium chunks of florets.
 2 Large fresh tomatoes, chopped
 ½ cup Water
 1 Medium white onion, diced.
 2 Bell peppers (preferably red and yellow), diced.
 2 Jalapeno peppers, seeded and diced large.
 1 tbsp Garlic powder.
 2 tsp Chipotle powder/flakes (can substitute cayenne).
 2 tsp Ground cumin.
 1 tsp Dried oregano.
 1 tsp Black or white pepper.
 Morton’s Light Salt to taste.
1

Add all ingredients into skillet sprayed with cooking spray. Cook until vegetables are soft and enjoy

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Ingredients

 One large head of cauliflower, stems removed, cut into small to medium chunks of florets.
 2 Large fresh tomatoes, chopped
 ½ cup Water
 1 Medium white onion, diced.
 2 Bell peppers (preferably red and yellow), diced.
 2 Jalapeno peppers, seeded and diced large.
 1 tbsp Garlic powder.
 2 tsp Chipotle powder/flakes (can substitute cayenne).
 2 tsp Ground cumin.
 1 tsp Dried oregano.
 1 tsp Black or white pepper.
 Morton’s Light Salt to taste.

Directions

1

Add all ingredients into skillet sprayed with cooking spray. Cook until vegetables are soft and enjoy

Slow Cooker Mexican Cauliflower Rice
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