Easy Mexican Cauliflower Rice (Quick & Low-Carb)

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Today I’m sharing a recipe that has been a game changer in my diet. I’m getting older and slowly eliminating starchy carbs like rice... insert cauliflower rice.

This Mexican cauliflower rice is a straightforward, one-pan side dish that takes about 15 minutes to pull together. Whether you use a bag from the freezer or a fresh head from the fridge, the result is a flavorful, keto-friendly alternative to traditional Mexican rice. The ingredients are likely already in your pantry, making it an easy addition to any weeknight dinner.

INGREDIENTS

• 1 12oz package of frozen cauliflower rice

• 1 tbsp extra virgin olive oil

• 2 tbsp diced tomatoes

• 2 minced garlic cloves

• 1/2 tsp chicken tomato boullion

• 1/4 tsp chicken boullion

• pinch of onion powder

• pinch of cumin

• pinch of salt & pepper

Note: I did not measure the cumin, onion powder, salt, or pepper. I used a light sprinkle of onion powder and cumin, followed by a pinch of salt and pepper. Remember the bouillon is also salt, so taste test before adding more. ***

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INSTRUCTIONS

• Microwave the cauliflower rice according to the package instructions. While that is heating up, add the olive oil to a medium pan over medium heat.

  
  

• Add the tomatoes and sauté for 3 to 4 minutes. Once the tomatoes look like they have burst and darkened a bit, add a little more olive oil, followed by minced garlic. Combine well and cook for 30 seconds.

  
  

• Add the cauliflower to the pan and season with a dash of onion powder, cumin, salt, pepper, and bouillon. Combine well and sauté for an additional minute or two, until the excess moisture evaporates.Taste test before removing from heat.

That's it. Pretty easy stuff. I hope you try it and enjoy it as much as I do. My kids eat it, so I'd say it's a success around here. 😉

If you prefer to make this dish with fresh cauliflower, I highly recommend a ricer tool like this one from Amazon.

Enjoy! Xx

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