Mexican Cauliflower Rice
Learn how to make cauliflower rice with this simple Mexican cauliflower rice recipe. This easy cauliflower recipe is quick and tastes so good.
Servings: 4 servings
Ingredients
- 1 head cauliflower cut into florets
- 2 tablespoons extra virgin olive oil
- 1/4 onion diced
- 1 jalapeño minced
- 1 carrot diced
- 1/2 cup frozen peas
- 3 cloves garlic minced
- 1/4 cup tomato sauce
- 1/2 teaspoon kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- fresh cilantro chopped
Instructions
- Add the cauliflower florets to a food processor or chopper and pulse until the cauliflower resembles small bits (like rice.)
- Heat olive oil in a large nonstick skillet. Add the onion, jalapeño, carrots and peas and stir fry until the onion is translucent, about 2 to 3 minutes.
- Add the riced cauliflower and garlic and cook 3 to 4 minutes until tender. Add tomato sauce, salt, cumin, paprika and black pepper to the pan. Stir well and cook for 1 minute until heated through. Remove from heat and stir in the chopped cilantro.
Video
Notes
- Use a food processor or chopper to rice the cauliflower. You can adjust the size of the rice, depending on your taste.
- To make it spicier, add an additional jalapeño or add hot sauce, to taste.
- Store in a sealed container in the refrigerator for up to 3 days.
Nutrition
Calories: 132kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 427mg | Potassium: 601mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2915IU | Vitamin C: 83.9mg | Calcium: 50mg | Iron: 1.5mg