MEXICAN CAULIFLOWER RICE is a staple in our house! This ‘rice’ is seasoned to taste similar to the rice you’d get from your favorite Mexican joint, but it’s made with cauliflower so it’s low carb and healthy. It’s perfect as a side for tacos or to use in your next burrito bowl.

INGREDIENTS

• ▢1 pound cauliflower rice see notes
• ▢1 tablespoon avocado oil
• ▢½ onion diced
• ▢½ jalapeno minced
• ▢2 cloves garlic minced
• ▢2 tablespoons tomato paste
• ▢1 teaspoon cumin
• ▢1 teaspoon salt
• ▢2 tablespoons minced cilantro

INSTRUCTIONS

• Heat the oil in a large skillet over medium heat.
• When oil is hot, add the onion and jalapeno and cook, stirring often, until softened, about 5 minutes.
• Add the garlic and tomato paste and cook for 1 minute more.
• Add the cauliflower rice, cumin, and salt, and cook over medium heat, stirring occasionally, for 5 minutes or until cauliflower is as soft as you’d like. 
• Stir in the cilantro just before serving.

TIPS & NOTES:

We prefer to use fresh cauliflower for this recipe as it has a nicer texture when cooked. If using frozen cauliflower rice, follow the same method (add the rice to the skillet while frozen) and adjust cook time as necessary to get the rice cooked to your liking.

Add more or less jalapeno to suit your tastes. As is, the rice just has a little bit of heat to it.

We did not measure the serving size by volume - we just divided into 4 equal portions.

Nutrition Information:

Serving: 1| Calories: 76kcal (4%)| Carbohydrates: 9g (3%)| Protein: 3g (6%)| Fat: 4g (6%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 3g| Sodium: 680mg (30%)| Potassium: 461mg (13%)| Fiber: 3g (13%)| Sugar: 4g (4%)| Vitamin A: 161IU (3%)| Vitamin C: 60mg (73%)| Calcium: 39mg (4%)| Iron: 1mg (6%)| Net Carbs: 6g (12%)