Uploaded April 2017 | Updated September 2026, 3 hours ago
It’s early March here. It’s windy and the temperature is way below freezing outside. So the one day I can go fishing is a bust out. But let’s look south of the border for some healthy, comforting cuisine to cheer us up. Click SHOW MORE for the recipes!
MEXICAN CAULIFLOWER RICE RECIPE
Inspired by the recipe found here: eatwithinyourmeans.com/mexican-cauliflower-rice-coliflor-arroz-rojo
Ingredients:
2 10 or 12 ounce bags of frozen riced cauliflower
4 ounces of white onion, diced
1 heaping teaspoon of mixed garlic from a jar.
1 TBS olive oil
4 TBS tomato paste
1 small can of diced green chiles
¾ tsp salt or more to taste (depends on whether cauliflower is salted or not)
½ tsp of cumin
Instructions:
1. Heat a large sauté pan or skillet over medium heat, add the olive oil, and stir in the tomato paste, diced green chiles, salt, cumin, and cook for a minute to flavor the oil.
2. Increase the heat to medium high, and add the cauliflower, onion, and garlic.
3. Cook for 8 to 10 minutes, stirring often, until the moisture is evaporated and the cauliflower is light and fluffy.
CHILES RELLENOS ATUN RECIPE
Inspired by the recipe found here: cookinfanatic.wordpress.com/2010/09/09/tuna-stuffed-poblanos
Ingredients:
5 poblanos, roasted, skin & seeds removed
1 can of Rotel diced tomatoes (drained)
8 ounces, diced onion
Two 5 oz. cans of white albacore tuna in water (drained)
1½ TBS olive oil
1 TBS white vinegar
dried oregano
½ teaspoon of salt
Black pepper
Mexican shredded cheese for topping
Instructions:
Roast the poblanos, under a hot broiler, turning to blacken all sides. Put charred poblanos in a plastic bag to sweat.
While the peppers are sweating, mix the tuna, tomato, onion, olive oil, white vinegar, dried oregano, salt and pepper.
After 20 minutes, peel off the skin of the poblanos. Then make a slit in them and gently open them up to remove the seeds.
Once the peppers are skinned, opened and deseeded, gently stuff them with the tuna mixture. Top each with a good amount of shredded cheese.
Thoroughly mix ½ cup of heavy cream together with ½ cup of sour cream to replicate Mexican crema if crema is not available in your area.
Put the stuffed poblanos back under the broiler until cheese is all melty, one to two minutes.
Serve by placing one or two stuffed chiles in a plate and pouring some cream mixture on top of and around them.
The background music is “Mariachi 6” purchased from audioblocks.com.
It’s early March here. It’s windy and the temperature is way below freezing outside. So the one day I can go fishing is a bust out. But let’s look south of the border for some healthy, comforting cuisine to cheer us up. Click SHOW MORE for the recipes!
MEXICAN CAULIFLOWER RICE RECIPE
Inspired by the recipe found here: eatwithinyourmeans.com/mexican-cauliflower-rice-coliflor-arroz-rojo
Ingredients:
2 10 or 12 ounce bags of frozen riced cauliflower
4 ounces of white onion, diced
1 heaping teaspoon of mixed garlic from a jar.
1 TBS olive oil
4 TBS tomato paste
1 small can of diced green chiles
¾ tsp salt or more to taste (depends on whether cauliflower is salted or not)
½ tsp of cumin
Instructions:
1. Heat a large sauté pan or skillet over medium heat, add the olive oil, and stir in the tomato paste, diced green chiles, salt, cumin, and cook for a minute to flavor the oil.
2. Increase the heat to medium high, and add the cauliflower, onion, and garlic.
3. Cook for 8 to 10 minutes, stirring often, until the moisture is evaporated and the cauliflower is light and fluffy.
CHILES RELLENOS ATUN RECIPE
Inspired by the recipe found here: cookinfanatic.wordpress.com/2010/09/09/tuna-stuffed-poblanos
Ingredients:
5 poblanos, roasted, skin & seeds removed
1 can of Rotel diced tomatoes (drained)
8 ounces, diced onion
Two 5 oz. cans of white albacore tuna in water (drained)
1½ TBS olive oil
1 TBS white vinegar
dried oregano
½ teaspoon of salt
Black pepper
Mexican shredded cheese for topping
Instructions:
Roast the poblanos, under a hot broiler, turning to blacken all sides. Put charred poblanos in a plastic bag to sweat.
While the peppers are sweating, mix the tuna, tomato, onion, olive oil, white vinegar, dried oregano, salt and pepper.
After 20 minutes, peel off the skin of the poblanos. Then make a slit in them and gently open them up to remove the seeds.
Once the peppers are skinned, opened and deseeded, gently stuff them with the tuna mixture. Top each with a good amount of shredded cheese.
Thoroughly mix ½ cup of heavy cream together with ½ cup of sour cream to replicate Mexican crema if crema is not available in your area.
Put the stuffed poblanos back under the broiler until cheese is all melty, one to two minutes.
Serve by placing one or two stuffed chiles in a plate and pouring some cream mixture on top of and around them.
The background music is “Mariachi 6” purchased from audioblocks.com.
