3 slices Bacon
1/2 c chopped onion
3 c raw cauliflower rice (just shred raw caul in food proc)
1 pnt stewed tomatoes OR 2 c canned tomand red and green peppers and onions
1 t paparika
garlic salt and pepper
Brown bacon till crisp and leave in pan-add onions and cook till trans-add rice and cook 2 min-add stewed tom and spices-put in 350 deg oven for 2 hrs-you really cannot tell the difference between this and real rice...don't drain off anymore bacon fat then you have to as this gives it the flavor...yes you have to cook it 2 hrs..I tried pre-cooking it but the texture isn't the same- this is very "ricey"....a winner!!! _________________ cuznliz
I just made Spanish "Rice" a week or so ago. Been thinking about posting it.
It is VERY similar to yours. Mine has a couple of teaspoons to 1 Table spoon of Chili powder in it.
The only precooking that I did, was frying the "rice" in the bacon grease for a few minutes. But I think it would be better to either not precook (fry) it at all (as you said), or for a VERY short time.
Oh, a major difference I just noticed. Mine doesn't cook in the oven. It just cooks for about 20-30 minutes in the frying pan.
This is a great accomplament to Low Carb Enchiladas. _________________ Billie
4'8" Started LC WOL Aug 2003
My mind not only wanders, sometimes it leaves completely.
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