Mexican Cauliflower Rice

When it comes to an easy low-carb side dish, it doesn't get much better than this authentic Mexican cauliflower rice. Who knew that a rice substitute would taste this amazing?

Best Mexican Riced Cauliflower

My kids love this Mexican cauliflower rice because they say that it's "just like eating rice!" I have to agree that it's very similar in texture, and it takes on any flavor you give it. It's one of my go-to low-carb side dishes.

Riced cauliflower adds bulk to any meal, especially when you're eating low-carb. In this recipe, we're not going to toss cauliflower rice and some spices and call it a day. No, we're going to make it epic!

Ingredients

You can use homemade cauliflower rice, or bag riced cauliflower. The other fresh items that infuse this dish with flavor are onions, jalapeño (optional to add some spiciness), bell pepper, garlic cloves, tomatoes, lime (the juice adds incredible flavor), fresh cilantro, and avocado for topping. You’ll also need some olive oil to cook up the veggies, and cumin, paprika, and salt for seasoning.

How to Make Mexican Cauliflower Rice

1. Rice the cauliflower.
   If using a head of cauliflower, make cauliflower rice in a blender or use this method to make cauliflower rice with a cheese grater.
2. Cook the vegetables.
   In a large skillet, sauté chopped onion, jalapeño, and bell peppers for 3 minutes, until softened, then add garlic and chopped tomatoes and cook for 2 minutes.
3. Cook the cauliflower rice.
   To the skillet, add the cauliflower rice and stir to combine with the veggies. Add the seasonings and continue stirring while the cauliflower rice cooks down for an additional 4 to 5 minutes.
4. Add lime juice and serve.
   Turn off the heat and squeeze half a lime and mix to incorporate it into the cauliflower rice. Garnish with cilantro, avocado, and a slice of lime.

What to Serve with Mexican Cauliflower Rice

Some of my favorite pairings with this rice substitute are Auntie's Mexican chicken tacos, rotisserie chicken enchiladas, Mexican vegetable bean soup, and the juiciest baked boneless skinless chicken breasts.

Mexican Cauliflower Rice

Servings: 4 servings

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

100x better than the traditional, this Mexican Cauliflower Rice recipe is low-carb and full of flavor.

5 from 35 votes

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Ingredients

• 1 large head of cauliflower, riced or
• 16 oz bag riced cauliflower
• 1 tablespoon olive oil
• ½ cup onion, diced
• ½ jalapeño, finely chopped
• 1 bell pepper, any color or a mix finely chopped
• 3 garlic cloves, minced
• 2 Roma tomatoes, chopped
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon salt
• 1 lime, divided
• Fresh cilantro, for garnish
• 1 avocado, sliced for serving

Instructions

• If using a head of cauliflower, rice it first.
• Heat up a large skillet to medium heat, once hot, heat up the oil. Add the chopped onion, jalapeño, and bell peppers and sauté for 3 minutes, until softened, then add garlic and chopped tomatoes and 2 minutes.
• To the skillet, add the cauliflower rice and stir to combine with the veggies. Add the cumin, paprika, and salt, and stir to combine the seasoning with the cauliflower rice while it cooks. Continue stirring while the cauliflower rice cooks down for an additional 4 to 5 minutes.
• Turn off the heat and squeeze half a lime and mix to incorporate it into the cauliflower rice.
• Serve hot garnished with additional cilantro, sliced avocado, and a slice of lime.

Notes

If using frozen cauliflower rice, thaw it first and ring out some of the water with a kitchen towel.

 

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Equipment

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Nutrition

Serving: 1 serving | Calories: 172kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 334mg | Potassium: 793mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1420IU | Vitamin C: 111mg | Calcium: 56mg | Iron: 2mg