GiGi's Mexican Rice

This recipe was inspired by my mother in law, who our daughters know as GiGi! And obviously this isn't really rice, did you actually think we would recommend rice? But this version of cauliflower rice is so g

Ingredients:

1 large cauliflower, cut into florets

3 Tbsp. oil/fat of your choice
1 carrot
1 large jalapeno 
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. sea salt
-  1/4 tsp. ground black pepper
- 1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp garlic powder
- 1/4 cup tomato paste
- 1/4 chopped fresh cilantro (plus more for garnish)
- 1 large tomato, chopped
2 limes, quartered (for serving)
1/2 cup corn  
1/2 cup peas 
Avocado, cilantro and maybe some cheese to top it off.

1. Grate the cauliflower florets or pulse in a food processor blender until it is rice sized pieces. Set aside. 
Heat the oil/fat in a large skillet over medium-high heat. Add the chopped onion, carrot, jalapeno, garlic, cilantro to the pan and saute for about 2 minutes. (I pulse all of these together in my Vitamixer)
3. Add the cauliflower to the pan and stir. Add the salt, black pepper, cumin, garlic powder and paprika to the pan and stir to combine. Allow to cook for another 2-3 minutes, stirring occasionally. 
Add the tomato paste, chopped tomato, can of kidney or black beans, corn and peas and stir until all of the liquid is absorbed . Cook for another 2-3 minutes, then taste and adjust seasonings to taste. Squeeze 1-2 limes over rice.

Serve with a sprinkle of fresh cilantro, tomatoes, avocado and grated cheese.