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Spanish Rice:


1 lb bag fresh riced Cauliflower (They sell this in the produce section. I purchased at Walmart but you can also rice cauliflower in a food processor if you can't find it.)
1 Tbs Olive Oil
1/4 cup red Onion, diced
2 tsp minced Garlic
1 Tbs homemade taco seasoning
1/4 cup Rao's Arrabbiata Sauce

Optional: Fresh chopped Cilantro for garnish


Cook cauliflower according to package directions. Heat oil in a 12 inch non stick skillet on medium high and add the onion and garlic and sauté for a minute or two until fragrant. Add the riced cauliflower, Rao's sauce, and taco seasoning, and stir well to combine. Stir and cook for about 5 minutes or until cauliflower is cooked to your liking and all ingredients are well mixed and heated through. Season with sea salt and fresh cracked black pepper to taste. Serve garnished with fresh chopped cilantro.

Serves 4.

*NOTE: If you'd like less spicy use a more mild low carb sauce such as Rao's Roasted Eggplant or Rao's Marinara.

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