2 tablespoons onion (minced)
2 teaspoons oregano
½ teaspoon black pepper
6 sun-dried tomatoes
¼ cup olive oil
1. In the bowl of your food processor, pulse 1/2 of the cauliflower until it resembles rice. Place in a bowl and set aside.
2. With the food processor running full speed, process the remaining 1/4 cauliflower with the remaining ingredients, until it resembles a reasonably smooth paste/mince. There should be flecks of tomato throughout. Do not process until completely smooth!
3. Mix this mince into the reserved cauliflower. Heat on very low heat or dehydrate until just warm, about 30 minutes.
Poemomm's ThoughtsBy poemomm
There are as many variations of Spanish rice in America as there are counties, which is saying a lot.
This version of rice is more closely linked to the original, somewhat plain version served in the Midwest and Northeastern parts of the US than the Latin American Rice from where I grew up, or the ‘Mexican Rice’ made with jalapenos that is also very popular.
Feel free to add seasonings or peppers to suit your individual preferences.
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