WOW! I’m on a roll. Two days in a row of new recipes. It’s not a streak that will go beyond today though. Tomorrow will be a big clean out the fridge day of leftovers before we head out of town Thursday. I think this weekend is our last big hoorah for summer. We may be able to make it to VT over Labor Day weekend for 1-2 nights, but it will be a last minute call based on our 16yo’s soccer tryouts. Don’t you love how sports activities are planned in a way that holds the whole family hostage. Grr…

Anyway, this recipe was inspired by this one. When I looked at the picture I thought you could easily substitute the rice for cauliflower rice and reduce the carb content substantially. In addition, I made a few other modifications like cajun spice mix rather than salsa and olive oil rather than butter.


  • 1 TBS olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced green peppers
  • 14oz can of diced tomatoes
  • 3 cups cauliflower rice
  • 1 TBS cajun spice blend
  • 1/2 cup of low sodium chicken broth

*Add grilled traditional or turkey kielbasa and/or shrimp


  1. Heat oil in a large skillet over medium heat and swirl to coat. Add onions, peppers and celery and sauté for 3 minutes, stirring occasionally until vegetables become tender.
  2. Add tomatoes, cauliflower rice, spice blend and chicken broth.
  3. Simmer, stirring occasionally until majority of broth has evaporated and cauliflower rice has softened.
  4. Serve with protein of choice.

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