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