Mexican flavors are some of my favorites, and luckily they tend to be keto-friendly. In this lovely side, cilantro, lime juice, and jalapeños give regular old cauliflower rice a nice kick. I like to sprinkle a little Tajin chili-lime seasoning on top to give it some extra zing as well.
From the book KETO IN AN INSTANT by Jen Fisch. Copyright © 2020 by Jen Fisch. Published on January 7, 2020 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
Ingredients
- 4 mini sweet peppers, thinly sliced into rings
- 2 jalapeno peppers, seeded and diced
- 1/4 cup diced red onion
- 1/4 cup minced fresh cilantro
- 1 cup cubed pepper Jack cheese
- grated zest of 1 lime
- 2 tablespoons fresh lime juice
- 1 teaspoon minced garlic
- 1/4 cup avocado oil
- 1/2 teaspoon fine Himalayan pink salt
- 1/4 teaspoon black pepper
- 1- 16 ounce package frozen cauliflower rice
Preparation
1. In a large bowl, combine all ingredients except cauliflower rice.
2. Place cauliflower rice in a 7-ince round baking dish. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and place the baking dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to STEAM for 4 minutes. Once done, quick-release the pressure.
3. Transfer the hot cauliflower rice back to the large bowl. Toss to combine.
