Mexican Cauliflower Rice

5 from 2 votes

Flavorful Mexican Cauliflower Rice is rich in flavor just like your favorite Mexican, but without all the carbs. Make this easy riced cauliflower to serve as a low carb side for any meal.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 72kcal

Author: Amber @ Low Carb Quick

Equipment

food processor

Ingredients

½ cup chicken broth
½ cup carrots peeled and finely diced
½ cup frozen peas optional
1 tbsp olive oil
⅓ cup onion finely chopped
1 tbsp garlic minced
3 tbsp tomato paste
1 tbsp tomato bouillon
1 head cauliflower riced*
salt to taste
cilantro for garnish, optional

Instructions

Rice the Cauliflower

Remove heads from stems and cut into quarter sized pieces. Keeping them about the same size will help them each break down into similar sizes.
Place the pieces in a food processor and pulse for 20 seconds and check to see whether all the pieces are about rice size. Pulse longer if needed.

Sauté

In a small saucepan, place the carrots and the broth and cook for 7 to 8 minutes until the carrots are slightly softened. Add the peas and turn off the heat.
If there is any liquid left after cooking the carrots and peas, drain before adding to the cauliflower.
Heat the olive oil in a large saucepan and add the onions. Cook for 3 to 4 minutes, then add the garlic and sauté for another minute.
Stir in the tomato paste and tomato bouillon, then add the cauliflower, carrots and peas and stir until combined.
Cover the pan with a lid and cook over medium for 10 to 15 minutes. Stir occasionally. The cauliflower will release its moisture and then it will need to cook till it's “fluffy” and drier.
Season with salt to taste and sprinkle with cilantro before serving.

Notes

pre-packaged cauliflower rice: Pre-packaged and frozen rice is not the best, but can be used if you towel-dry after thawing. This reduces moisture.

Nutrition