Easy Mexican Style Cauliflower Rice - Low-Carb and Delicious
Discover a flavorful low-carb twist on a classic with Mexican Style Cauliflower Rice, packed with bold spices, fresh veggies, and a kick of heat for a healthy, delicious side dish!
Equipment
- Cheese grater
Ingredients
- 4 cups riced cauliflower Fresh, pre-packaged, or frozen
- 1 teaspoon olive oil or as needed
- ½ cup finely diced onion
- ½ cup diced bell pepper red, yellow, or orange (do NOT use green for its strong vegative flavor)
- ¼ cup finely minced jalapeno or serrano, or combination about 1 large jalapeno
- 1 tablespoon minced garlic
- 1 tablespoon chili powder Gebhardts preferred
- 1 teaspoon cumin powder or to taste
- 1 teaspoon dried oregano crushed between your fingers, or to taste
- ¾ cu fire-roasted tomatoes with juice or regular diced tomato, I like to chop my slightly in the mini-processor so they are not large chunks of tomato
- salt and pepper, to taste
Instructions
- Set a medium-large saute pan over a medium-high heat; add the oil. When the oil is hot, add the aromatics (onion, bell pepper, jalapeno, and garlic, saute until soft.
- Once the aromatic are soft, add the riced cauliflower and saute for 2 - 3 minutes, then add the spices. Stir the spice in well, then add the diced tomatoes with their juice. Cook over medium-heat until the cauliflower is tender, 5 - 7 minutes, adding water as necessary to keep the cauliflower moist. Taste and adjust with salt and pepper. Serve hot.
Notes
Nutritional information is provided but may not be 100% accurate.
Time includes ricing fresh cauliflower. It will be reduced if using frozen or pre-packaged. Cooking time is the same for fresh or packaged, but may differ for frozen.
For Variations: Try adding some roasted corn or sauté diced zucchini. Use spicier peppers than jalapeno. For a milder presentation, use regular canned diced tomato.
Nutrition
Serving: 1cupCalories: 58kcalCarbohydrates: 12gFat: 1gSodium: 320mgFiber: 5g
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