Cauliflower rice is still totally a thing, right? I mean, in our house we are putting cauliflower rice in smoothies, egg scrambles, making it into pizza crust, and well, incorporating it into any dish that is served on a bowl. Mom’s isn’t cauliflower such an easy veggie to sneak in just about anywhere?
This Mexican Cauliflower Rice is hands down my favorite dish to make because it’s so versatile. I probably make it a few times a month. It’s perfect for burrito bowls! Which is a household staple. Think spring mix topped with beans, protein of choice, avocado, salsa, and Mexican cauliflower rice. This cauliflower rice recipe takes Taco Tuesday to the next level. Plus, the whole family can personalize their “burrito bowl.” This week try making my Cilantro Lime Shrimp it pairs nicely with this Mexican cauliflower rice recipe.
Pantry Staples for Cauliflower Rice
- Himalayan Pink Salt – If you haven’t already made Wildly Organic’s Himalayan Pink Sea Salt a pantry staple you need to stat. It is simply pure unrefined “raw” salt that can be used in many gourmet applications including seasoning, brining, and baking.
- Organic Garlic Granules – Out of garlic powder? Try Wildly Organic’s Garlic Granules. It packs way more flavor.
- Cold Pressed Organic Coconut Oil | Virgin Unrefined – A staple! I probably cook with coconut oil 5 out of 7 days a week. It’s the ideal oil for sautéing veggies, cooking protein in a frying pan, and even baking! I love the hint of coconut flavor it gives to dishes.
- Organic Paprika – Another fantastic spice staple. It’s a versatile spice that can be used on various dishes from a roasted whole chicken to eggs!
After whipping up this cauliflower rice recipe, it will quickly become a household favorite. I highly suggest adding Mexican Cauliflower rice to your must-try list.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 2 cups rice cauliflower frozen
- 1 tbsp coconut oil
- 1/2 jalapeño diced
- 1 tsp Organic Garlic Granules
- 10 mini sweet bell peppers, diced
- 1 small onion, diced
- 1 tsp sea salt
- 1 tbsp paprika
- 1/3 cup cilantro
- 1/2 lime
Ingredients
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- Heat coconut oil over medium heat. Saute’ diced jalapeno for roughly 1 minute. Stir in diced peppers and onion. Add half the salt and Garlic Granules. Saute for 2-3 minutes.
- Add riced cauliflower remaining salt and paprika. Combine all the ingredients and cover. Allow cauliflower rice to simmer for 5-10 minutes, stirring occasionally.
- Add fresh lime and allow the rice to simmer for an additional 5 minutes, lid off.
- Top with cilantro and enjoy.
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