A refreshing way to serve rice, and goes perfectly with any Tex Mex meal.
This used to be one of my favorite ways to eat rice. Now that I’m paleo, I use cauliflower instead and it works just as well! However, the rice version is better for someone on a low FODMAP diet. Whichever you choose, I’ve got directions for both in this recipe!
1 Tablespoon olive oil
1 medium onion, diced
2 cups chicken or vegetable stock (make sure its GF!) or just 1 cup if using cauliflower
1 cup long grain rice OR 1 head of cauliflower “riced” in a food processor
1 bunch of cilantro, chopped (optional)
1 lime, cut into wedges (optional)
Heat olive oil in a medium sauce pan. Add onion and cook until soft. Add rice or cauliflower and cook, stirring frequently until rice/cauliflower is fully covered with oil. Add the stock and increase heat to high. When the water comes to a boil, turn it low and simmer until cooked, about 15 minutes for cauliflower, 20 minutes for white rice, or 40-45 minutes for brown rice. Cook the cauliflower uncovered, so that it isn’t soupy. Cook the rice covered, so that it doesn’t dry out.
Stir in the cilantro. Remove from heat and serve with lime wedges.