MEXICAN CAULIFLOWER RICE is a staple in our house! This ‘rice’ is seasoned to taste similar to the rice you’d get from your favorite Mexican joint, but it’s made with cauliflower so it’s low carb and healthy. It’s perfect as a side for tacos or to use in your next burrito bowl.
You’ve probably caught on by now that I have a bit of a thing for Mexican food.
We eat tacos on the regular in my house, either in lettuce wraps, with a chaffle as the shell, or in a low carb tortilla.I often make my cilantro lime cauliflower rice or my keto Mexican street corn salad to go alongside our Mexican favorites, but lately we’ve all been feeling this more traditional Mexican cauliflower rice.
It reminds us of the rice you’d get from a Mexican restaurant, but without all the heavy carbs!
You’ll start this recipe by cooking some onions and jalapeno in a bit of oil.
We use just half of a jalapeno in our house – enough to give the rice some flavor but not enough to make it overly spicy. Feel free to adjust the jalapeno to suit your family’s tastes.
Stir in a bit of garlic, tomato paste, and cumin and cook that for another minute or so. This mixture is so flavorful!
Dump in your cauliflower rice and continue cooking.
Cauliflower Rice: I normally purchase already chopped cauliflower rice in the produce section at Walmart. I believe it’s called cauliflower crumbles. You could also chop your own with a sharp knife until it resembles rice or you can toss some cauliflower florets in a food processor and process it until minced.
Frozen Cauliflower Rice: I have not made this with frozen cauliflower, because my family prefers the texture of fresh. However, I believe that frozen cauliflower rice would work fine. Just add the frozen rice directly to the skillet and cook the same way you would the fresh cauliflower. Just know that frozen vegetables tend to be more mushy than fresh vegetables.
The cauliflower rice will cook through in about 5 minutes and be ready to eat.
Don’t forget to sprinkle on a bit of cilantro before serving.
This makes a fabulous keto burrito bowl featuring my Mexican shredded beef, pico, guacamole, and a little cheese.
This makes a great side dish for any Mexican meal.
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- Heat the oil in a large skillet over medium heat.
- When oil is hot, add the onion and jalapeno and cook, stirring often, until softened, about 5 minutes.
- Add the garlic and tomato paste and cook for 1 minute more.
- Add the cauliflower rice, cumin, and salt, and cook over medium heat, stirring occasionally, for 5 minutes or until cauliflower is as soft as you’d like.
- Stir in the cilantro just before serving.
We prefer to use fresh cauliflower for this recipe as it has a nicer texture when cooked. If using frozen cauliflower rice, follow the same method (add the rice to the skillet while frozen) and adjust cook time as necessary to get the rice cooked to your liking.
Add more or less jalapeno to suit your tastes. As is, the rice just has a little bit of heat to it.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 569mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 4gProtein: 3g
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