Arroz de Cebolla

Arroz de Cebolla is a flavorful low-carb Mexican rice dish made with cauliflower rice and caramelized onions, providing a delightful combination of sweetness and savory flavors. This dish is perfect for those seeking a healthier alternative to traditional rice while still enjoying authentic Mexican cuisine.

Ingredients

• Cauliflower - 300 grams
• Yellow onion - 1 medium (150 grams)
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Chicken or vegetable broth - 250 ml
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons (chopped)
• Lime - 1 (for serving)

Steps

1. Remove the leaves and core from the cauliflower, then chop it into florets. Pulse the florets in a food processor until they resemble rice grains. Set aside.
2. Peel and thinly slice the onion. Mince the garlic cloves.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook for about 10-12 minutes, stirring occasionally, until the onions are caramelized and golden brown.
4. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
5. Stir in the cauliflower rice, cumin, salt, pepper, and broth. Mix well and bring to a simmer.
6. Cover the skillet and reduce the heat to low. Cook for about 10-15 minutes until the cauliflower rice is tender and has absorbed the flavors.
7. Remove from heat, stir in chopped cilantro, and adjust seasoning if necessary.
8. Serve warm with lime wedges on the side.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber due to the cauliflower, promoting digestive health.

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