Instructions

• 1

  Cook Kevin's Beef Chile Rojo according to package instructions. Set aside.

• 2

  Heat a large pan to medium heat. Add in the olive oil. Add ½ cup chopped onion and sauté for 3 minutes. Add garlic and sauté for another 1-2 minutes.

• 3

  Add in riced cauliflower and sauté for another 4-5 minutes. Season with salt.

• 4

  Bump the head up to medium high and add in the tomato paste and vegetable broth. Continue to cook until the mixture is dry.

• 5

  Serve the cauliflower Spanish rice in a bowl and top with Kevin’s Beef Chile Rojo. Top with chopped onion, cilantro, and lime juice. Garnish with sliced radish.

• 6

  Enjoy!