Over the years, this Mexican cauliflower rice has played a supporting role in a variety of recipes I’ve shared on this site including Mexican Stewed Beef and Mexican Rice and Chicken Stuffed Peppers. I finally decided that this rice dish is just too good to keep hidden amongst other recipes and deserves its very own post.
If you are a fan of Mexican food this will quickly become a staple in your kitchen, it takes less than 20 minutes to make and is so delicious.
You can use this rice in just about anything. I love mixing into a fajita salad for added substance, putting it in tacos or as a base to top with stewed beef or meatballs. It is also fantastic on its own, topped with shredded chicken or grilled prawns, salsa and avocado.
Once you make this rice you will realize that the options for its use are really endless. Leftovers will last a couple of days in the fridge and are great as a packed lunch you can take to work and eat warm or cold.
- 1 small head cauliflower (approx 4 cups cauliflower rice)
- 1 onion finely diced
- 1 clove garlic crushed
- 1 tsp olive oil
- 1/4 tsp salt
- 2 cups chopped tomatoes
- 1 1/2 tbsp cumin
- 2 tsp smoked paprika
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- pinch cayenne
- chopped avocado
- shredded chicken
- Cut the cauliflower into large chunks and place in a food processor. Pulse for 5 to 6 seconds until the cauliflower has broken down into small rice sized pieces.
- In a pan on medium heat, sautee the onion and garlic in olive oil for 3 minutes until the onions soften. Add in the cauliflower rice, salt and chopped tomatoes, cover with a lid and cook for another 5 to 7 minutes until the cauliflower rice has begun to soften in texture.
- Add in the cumin, paprika, lime juice and cayenne. Continue to cook until the cauliflower becomes tender but not mushy. Stir in the chopped cilantro just before serving.