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    Home » Side Dishes

    Easy Cauliflower-Mexican Rice

    Published: May 4, 2021 by Emily · Leave a Comment

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    A lighter, low carb version of a Mexican favorite. This cauliflower Mexican rice is easy to make, flavorful, zesty, healthy and goes perfect with enchiladas, tacos and burrito bowls.

    Looking for a paleo, vegan and low carb versatile side dish? Look no further than this easy cauliflower Mexican rice. This is a wonderful, healthy and easy option for the whole family. There are so many ways to enjoy and a great way to get in a vegetable. Whether you are going to use a head of cauliflower or already pre-riced cauliflower, the texture and taste will still be the same.

    Ingredients you will need:

    • Cauliflower (riced)
    • Tomato paste
    • Vegetable broth
    • Avocado oil
    • Onion
    • Garlic
    • Red pepper
    • Cilantro
    • Jalapeno
    • Paprika seasoning
    • Cumin seasoining
    • Salt

    How to Make

    1. Rice the cauliflower. This can be done either with a food processor, cheese grater or already pre-riced. Food processor: cut into small chunks, place in processor and pulse until it is riced. Cheese grater: cut head of cauliflower into four big chunks and carefully grate each until it is riced into a bowl. Pre-riced cauliflower: it’s already done for you, just measure out the amount you need.
    2. Heat avocado oil in large skillet over medium heat. Add in onions, garlic, red pepper and jalapeno. Saute until onions are see thru.
    3. Add in broth, tomato paste, and spices. Stir until tomato paste has combined.
    4. Add in riced cauliflower, mix together, cover and let simmer for 5 minutes.
    5. Stir occasionally and let cook to your liking.
    6. Remove and top with cilantro.

    Can I use frozen cauliflower rice?

    Yes, you can use frozen cauliflower rice. You will just want to adjust the cook time a little longer if you don’t want your “rice” to be too crunchy.

    Is cauliflower rice more healthier than regular rice?

    Cauliflower rice is a vegetable and is low carb compared to grain rice. One cup of cauliflower rice is about 25 calories and 5 net grams of carbs. One cup of cooked rice is about 220 calories with 45 net grams of carbs. Cauliflower also has the benefit of being a good source of fiber, antioxidant rich, high in choline and a great sulforaphane vegetable. Cauliflower rice is popular for those following a Whole 30, paleo or keto diet.

    Can I make this Mexican cauliflower rice spicier?

    Yes, you can add the seeds in from the jalapenos to spice it up even more.

    Serving Suggestions

    You can serve with the following:

    • Tacos
    • Enchiladas
    • Burrito Bowls
    • Taco Salads
    • Fajitas
    • Quesadilas

    Storage + Reheating

    Refrigerator: You can keep in an airtight glass container for up to 4 days.

    Freezer: Of course, you can freeze since pre-cut rice is already frozen. 🙂 Just seal in a freezer safe bag or airtight container.

    Reheating: Place the rice in a stove top pan and over medium heat let warm for 5 minutes, stirring occasionally.

    Other recipes you might enjoy:

    • Cilantro-Lime Cauliflower Rice
    • Simple Homemade Guacamole
    • Simple Homemade Pico de Gallo
    Print
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    Easy Cauliflower-Mexican Rice


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    • Author: Emily
    • Total Time: 30 minutes
    • Yield: 4 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    A lighter, low carb version of a Mexican favorite. Paleo + Whole 30 friendly


    Ingredients

    Scale
    • 3 cups riced cauliflower
    • 1 cup vegetable broth
    • 2 tbsp tomato paste
    • 3 cloves garlic, minced
    • 1 jalapeno pepper, seeded and minced
    • 1/2 red pepper, diced
    • 1/2 medium onion, diced
    • 1 tbsp avocado oil
    • 1/2 tsp paprika
    • 1/4 tsp cumin
    • 1/4 tsp salt
    • Handful of cilantro (optional)

    Instructions

    1. Rice the cauliflower. (See instructions in blog posts)
    2. Over medium heat in a large skillet, heat avocado oil. Add the onions, garlic, red pepper and jalapeno pepper to the skillet. Saute until onions are translucent.
    3. Add in vegetable broth, tomato paste and spices. Stir until the tomato paste is fully combined.
    4. Add in the riced cauliflower and stir together. Cover for 5 minutes or until cauliflower is soft.
    5. Remove from stove and top with a handful of cilantro.

    Notes

    • You can sub out vegetable broth for water or chicken broth.
    • See blog post for the different ways to rice cauliflower.
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Category: Side Dish
    • Method: Stovetop
    • Cuisine: Mexican

    Keywords: mexican rice, cauliflower mexican rice, easy cauliflower mexican rice

    Did you make this recipe?

    Tag @emilyswholesomekitchen on Instagram and hashtag it #emilyswholesomekitchen

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    Filed Under: Dairy Free, Gluten-Free, Paleo, Side Dishes, Whole 30 Tagged With: cauliflower rice, mexican cauliflower rice, mexican rice

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    Howdy ya’ll!

    I'm so happy you are here! I'm Emily the photographer, recipe developer and content creator behind Emily's Wholesome Kitchen. Here you will find healthy, simple real food based recipes that are wholesome, nourishing and flavorful. I also share tips and ways to live a more natural lifestyle when it comes to wellness from inside the kitchen. Let's get cookin'. Learn more about me here

    Emily: View My Blog Posts

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