Cauliflower Mexican Rice

This cauliflower Mexican rice is seasoned with cumin, paprika, garlic, onion, peppers, and tomatoes and is the perfect substitute for Mexican rice. This recipe is paleo, keto, whole30, and vegan-friendly.

Mexican rice is one of my favorite side dishes. However, since going keto, I’ve avoided all starches, including rice.

Thankfully cauliflower is an excellent low-carb substitute for starches like rice and potatoes. I’ve used it to make cauliflower tater tots, hummus, chicken cilantro lime and cauliflower soup, keto lasagna noodles, and loaded cauliflower casserole.

Now, I’m sharing my recipe for making Mexican cauli rice, which is fantastic by itself or topped with fajita chicken, with tacos, or garlic shrimp! I like to use this to make burrito bowls with black beans, salsa and guacamole.

MEXICAN CAULIFLOWER RICE RECIPE

Ingredients:

• 1 medium head cauliflower
• 1 medium onion finely chopped
• 2 garlic cloves, minced
• 1 teaspoon olive oil or coconut oil
• 2 tomatoes, chopped
• ½ cup mixed bell peppers, chopped
• 2 jalapenos, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon cumin and 1 teaspoon paprika
• Salt and pepper to taste
• ½ cup chicken or vegetable broth
• 1/4 cup chopped fresh cilantro
• Cauliflower Mexican Rice Garnish (optional):
• Chopped cilantro
• Sliced limes, or or lime juice
• Jalapeno

To get started with the cauliflower Mexican rice, you’ll need to cut off the stem of a head of cauliflower and cut it into large florets. Then, place the florets in a food processor and process until the cauliflower has broken down into tiny rice-sized pieces. If you don’t have a food processor, you can use a box grater to grate the cauliflower.

In a large skillet, heat the oil over medium heat and add the onion and garlic and saute until the onions soften, about 3 minutes.

Lastly, add in the peppers and jalapenos and cook for 2-3 minutes. Then, add in the riced cauliflower, tomato paste, and chopped tomatoes, and cover with a lid and cook for another 5 minutes or until the cauliflower Mexican rice has begun to soften in texture.

Add in the chicken broth and spices and cook until the cauliflower is tender but not mushy. Stir in the chopped cilantro before serving and garnish with cilantro, lime wedges, and jalapenos.

If you love this recipe, then I know you’ll enjoy more of my cauliflower recipes like my cauliflower fritters, buffalo bites, and cauliflower tortillas!

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