Mexican Cauliflower Rice

This cauliflower rice dish incorporates the flavors found in Mexican rice for an easy, low carb, gluten free dish that is ready in less than 30 minutes.

This past weekend we went to Austin to eat allll the BBQ. The only thing close to a vegetable we ate were the pickles that came with the BBQ. Now that we’re back, I’m making sure we eat a lot of vegetables.

Mexican rice is one of Mr. K’s favorite dishes, so I decided to try making a cauliflower rice version. It’s such an easy and flavorful dish and one I’ll be making again.

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Mexican Cauliflower Rice

A low carb and gluten free dish that incorporates the flavors of Mexican rice.

Ingredients:

  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 4 cups riced cauliflower (this is cauliflower processed into small pieces about the size of rice grains; many grocery stores carry riced cauliflower or you can also make your own by pulsing florets in a food processor)
  • 1/2 small yellow onion, finely diced
  • 3 1/2 tbsp tomato paste
  • 1/4 - 1/2 tsp cumin
  • 1/2 tsp paprika
  • 2-3 tbsp chicken broth
  • salt, to taste
  • 2 tsp finely chopped cilantro
  • 1 lime, sliced into wedges (optional, to squeeze onto the rice at the end)
   

Directions:

  1. In a large skillet, add olive oil and garlic. Bring skillet to medium high heat and cook the garlic until lightly browned. Add in the onions and cook until tender. Add in the cauliflower and cook until tender but still crisp.
  2. Mix in tomato paste, cumin, paprika and salt. If your cauliflower rice is a little dry, add in chicken broth, 1 tbsp at a time. Cook until cauliflower is soft and evenly coated in tomato paste and seasonings. Taste and adjust seasonings as needed. Remove skillet from heat and sprinkle with cilantro. Squeeze lime juice over rice if desired. Serve warm.

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Mexican Cauliflower Rice

2 comments on “Mexican Cauliflower Rice”

  1. Pure. Genius. Any way I can eat Mexican AND keep up the low carb life is a true life saver!

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