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.
Cut off the stem of the cauliflower head then cut it into large florets and place in a food processor.
Process until the cauliflower has broken down into small rice-sized pieces.
Add the olive oil to a pan over medium-high heat, add the onion and garlic and saute for 3 minutes until the onions soften and the garlic is fragrant.
Add in the mixed bell peppers and chopped jalapeno, and stir for an additional 2 minutes.
Add in the riced cauliflower, tomato paste, and chopped tomatoes, cover with a lid and cook for further 5 minutes until the cauliflower rice has begun to soften in texture.
Add in the chicken broth, cumin, paprika, salt, and pepper. Continue to cook until the cauliflower becomes tender but not mushy. Stir in the chopped cilantro just before serving.
Spoon into serving plates, garnish with chopped cilantro, lime wedges, and jalapeno, serve warm.