Serves: 1 Carbs: 7
Get ready for a burst of flavor with this low carb Peri Peri Rice recipe. Made with cauliflower rice, green beans, and a combination of spices, this dish delivers a zesty and satisfying experience that pairs perfectly with roasted chicken, fish, grilled halloumi, or seafood.
125g cauliflower rice (I make my own by pulsing cauliflower florets in a food processor until coarsely riced)
50g green beans, diced into 1 cm pieces
300g-500g (1¼ to 2 cups) Chicken stock
2 large red chillies, deseeded and finely diced
2 echelon shallots, peeled and finely diced
1 clove garlic
½ tsp smoked paprika
¼ tsp turmeric
¼ tsp dried thyme
¼ tsp cayenne pepper (optional, to taste)
squeeze of lemon juice, to taste
salt and pepper, to taste
Bring a pan of chicken stock to the boil over high heat. Add the cauliflower rice and diced green beans to the pan and boil for about 3 minutes until cooked al dente. Drain in a sieve or colander and set aside.
Heat a little olive oil in a small pan over medium-high heat. Add in the shallots and red chillies and cook for about 5 minutes, stirring often, until softened. Add in the garlic, smoked paprika, turmeric, thyme, and cayenne pepper (if using) and cook for.a further minute, stirring constantly.
Stir in the passata, followed by the cauliflower rice and green beans. Cook for a couple of minutes, stirring occasionally, until the mixture is heated through and well combined. Add salt, pepper, and a squeeze of lemon juice to taste, adjusting the seasoning according to your preference.
Serve and enjoy!