Posted by This Mexican Cauliflower Rice is a delicious and healthy low carb alternative to traditional Mexican rice. It’s ready in only 25 minutes!
PREPRATION TIME:
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Servings : 4
- Calories: 100
Ingredients:
- 1 head cauliflower, riced (about 4 cups riced); see Note 1
- 1 tbsp olive oil
- 1 medium white onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 3 tbsp tomato paste
- 1 tsp kosher salt
- 1 tsp cumin
- ½ tsp paprika
- 3 tbsp fresh chopped cilantro
- 1 tbsp lime juice
Instructions:
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Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with a standard s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets.
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Heat a large 12″ skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.
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Add the garlic and jalapeno and sautee, stirring frequently, until fragrant, 1-2 minutes.
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Add the tomato paste, salt, cumin, and paprika. Work the tomato paste into the rice, stirring until it’s fully incorporated. Cook at least 2 minutes to cook off the canned flavor.
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Add the cauliflower rice and stir continuously until all ingredients are very well combined. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy, 5-8 minutes. See Note 2.
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Remove the skillet from heat and stir in the cilantro and lime juice. Serve right away.
Notes
Note 1. You may substitute 16 ounces of frozen cauliflower rice for fresh rice. Taste for texture around the 4-minute mark, as frozen cauliflower rice will cook more quickly than fresh rice.
Note 2. Cooking time will vary depending on the size of the cauliflower rice and how much moistures it contains. The best way to know the rice is cooked is to taste it. Fully cooked cauliflower rice will be chewy, but still a bit firm with a light bite.
Leftovers
- Store in a tightly sealed container in the fridge for up to 3 days.
- Reheat in the microwave in 30-second intervals or in a skillet over a medium high flame for 2-3 minutes.
- If making for meal prep, reserve fresh cilantro and add just after reheating.
Nutrition Information
Serving: 1cup, Calories: 100kcal (5%), Carbohydrates: 13g (4%), Protein: 4g (8%), Fat: 4g (6%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 527mg (22%), Potassium: 403mg (12%), Fiber: 4g (16%), Sugar: 5g (6%), Vitamin A: 15% (15%), Vitamin C: 20% (20%), Calcium: 5% (5%), Iron: 8% (8%)
