Cheesy Spanish Palmini Rice
If you're looking for a creamy, cheesy side dish that's packed with flavor without packing on the calories, this Cheesy Spanish Palmini Rice is about to become a new favorite. It's comforting, colorful, and comes together in just minutes, making it perfect for busy weeknights or meal prep.
Servings: 2
Equipment
- Saute pan
- Cutting board
- Knife
Ingredients
- 1 packet Palmini spanish hearts of palm rice GRAB HERE
- 1 cup Carrots diced fine
- 1/2 cup Scallion thinly sliced
- 2 Light laughing cow wedges
- 2 TBSP unsweetened almond milk
- Paprika to taste
- Garlic powder to taste
- Chili powder to taste
- Salt to taste
- Pepper to taste
- 1/4 cup reduced-fat mexican shredded cheese
- Juice of 1/2 a lime
- Cilantro to garnish
Instructions
- Heat a nonstick skillet over medium heat and sauté the shredded carrots until tender.
- Add the sliced scallions and cook for another 1–2 minutes.
- Stir in the Palmini Spanish Rice and cook until lightly golden, allowing some of the moisture to evaporate.
- Season with paprika, garlic powder, chili powder, salt, and pepper. Add a splash of water if needed.
- Stir in the Light Laughing Cow wedges and almond milk until smooth and creamy.
- Mix in the fresh lime juice.
- Sprinkle the reduced-fat Mexican cheese over the top, cover the pan, and cook until melted.
- Garnish with fresh cilantro and an extra squeeze of lime before serving.