Mexican Cauliflower Rice

5 from 1 vote

Cauliflower rice flavored with tomato, onion, pepper, and Mexican spices. You can make this with kelp noodle rice as well, if you don’t like cauliflower or want to try something a bit different.

Course Side Dish

Cuisine Latin American, Mexican

Keyword cauliflower, dairy-free, egg-free, Latin American, mexican, nut-free, side, tomato, vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 97kcal

Author Jenny Ross

Ingredients

1/4 white onion
1 jalapeno sliced thin
1 clove garlic minced
2 tablespoons tomato paste
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons avocado oil
2 tablespoons chicken broth or vegetable broth for vegetarian
2 cups cauliflower rice
1/2 lime
2 tablespoons cilantro chopped

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Instructions

In a blender or food processor, combine the onion, jalapeño, garlic, tomato paste, cumin, salt, and pepper. Blend until smooth.
Heat the oil in a large pan over medium high heat. Add the pureed mixture and cook until little to no liquid remains, about 5 minutes.
Stir in the chicken broth and then add the cauliflower rice, stirring to combine evenly. Cook, uncovered, stirring often for another 5-10 minutes until the cauliflower is tender and little to no liquid remains.
Off heat, squeeze lime juice over top and sprinkle with chopped cilantro. Stir to combine and serve.

Notes

Nutrition with 8 ounces kelp noodle rice: Calories: 84 cal, Carbs: 6g, Fiber: 3g, Fat: 7g, Protein: 1g

Nutrition