Cauliflower Arroz Rojo


  • 1 cup (225 ml) Cauliflower Rice
  • 1 tablespoon (15 ml) tomato paste
  • 2 teaspoons (10 ml) garlic, minced
  • 1/4 cup (60 ml) chicken broth
  • salt to taste
  • pepper to taste


Stir the cauliflower rice with the tomato paste, garlic, and broth over medium-high heat until the liquids are absorbed and it is mixed well. Salt and pepper to taste. Buen provecho!

Base recipe makes 2 servings of 3.9 oz/ 111.4 g a piece.

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About This Recipe

I grew up having this at a neighbors house when my good friend's Mexican grandmother would make it- and I fell in love. One of my first tastes of Mexico - yum! So, of course I had to recreate it for this menu. This is a quick dish when you have cauliflower rice pre-made or pre-bought - Buen provecho!

Recipe Macros per Serving

Protein: 2.08 gram(s)

Carbs: 6.15 gram(s)

Fiber: 1.84 gram(s)

Fat: 0.3 gram(s)

Calories: 30.29

Net Carbs: 4.31 gram(s)