This Mexican cauliflower rice dish incorporates the flavors found in Mexican rice for an easy, low-carb, gluten-free side 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 was the pickles that came with the BBQ. Now that we’re back, I’m making sure we eat a lot of vegetables.
I’ve created many cauliflower rice recipes, but traditional Mexican rice is one of Mr. K’s favorite dishes, so I decided to try making Mexican rice to see if he would enjoy it. I’m happy he did because it’s easy to make and full of flavor. I’ll definitely make it again because it’s a great side for tacos, burritos, and enchiladas.
- Minced garlic
- Olive oil
- Riced cauliflower
- Finely diced yellow onion
- Tomato paste
- Chicken broth
- Salt to taste
- Finely chopped cilantro leaves
- Lime wedges for garnish
Rice: For the riced cauliflower, there are a few options. You can rice fresh florets in a food processor. Pulse them a few times until they break down and resemble rice grains. You can also do it by hand with a box grater. For tips be sure to check out my how to make cauliflower rice post.
I used to make it, but now you can find frozen bags of it at most grocery stores. Sometimes they have packages of fresh cauliflower rice in the produce section, but I find it to be a little dried out. The frozen kind is better and makes this recipe really easy. You just toss it straight from the freezer to the pan. You don’t have to thaw it first.
Peppers: I think chopped bell peppers would be a nice addition. You can add them with garlic and oil so they soften.
Spice: If you want to make it spicy add some chopped jalapeno peppers, chili powder, or cayenne pepper when you add the other seasonings.
Heat the oil and garlic in a large skillet over medium heat. When the garlic is lightly browned, add the onions and cook them until they are tender. Add the cauliflower and cook it until it’s tender but still crisp. This will only take a few minutes.
Mix in the tomato paste and spices. If the mixture is dry, add a little chicken broth one tablespoon at a time. Stir the rice until the cauliflower is soft. Give the dish a taste and add more salt if you think it needs it.
Remove the pan from the heat and sprinkle the cilantro over the top. You can squeeze lime juice over the top at this point, or serve the cauliflower rice with lime wedges so everyone can garnish their own serving.
Main Dish ideas
It pairs well with so many main dishes. Here are a few we enjoy it with:
We really enjoyed this Mexican cauliflower rice recipe. It’s a great option if you want a light and healthy side dish.
Mexican Cauliflower Rice
- 2 garlic cloves minced
- 1 tbsp olive oil
- 4 cups riced cauliflower
- 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)
- 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.
- 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.
- Look for cauliflower that is already riced in the produce department or you can rice your own by pulsing the florets in a food processor.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.