Mexican Cauliflower Rice
Whip up quick and easy Mexican cauliflower rice in 10 mins using riced cauliflower. Perfect as a side or a meal prep main dish with chicken/beef.
Servings: 4 servings
Calories: 186kcal
Ingredients
- 2 tablespoons olive oil
- 1 small red onion minced
- 2 garlic cloves minced
- 4 cups cauliflower rice 1 lb/453 g
- 2 roma tomatoes finely chopped
- 2 tablespoons chopped cilantro
- 1 teaspoon smoked paprika
- 1 cup kidney beans 6.24 oz/177 g
- 2 tablespoons tomato paste
- 1 crumbled vegetable cube chicken cube/broth also works
Instructions
- Heat oil in a non-stick skillet over medium heat. Saute onion and garlic until fragrant. Now add cauliflower rice and stir with a wooden spoon. Cook for 1 minute.
- Push the rice in a corner then add tomato, smoked paprika, cilantro, kidney beans, tomato paste and crumble the vegetable cube. Cook for 1 minute then stir all together. Cook until the cauliflower rice is warm. It will take about 2 minutes. Not more or the cauliflower will be too soft.
- Remove from the stove, garnish with more cilantro, lime and serve.
Notes
If you don't have a veggie broth cube, you can use vegetable broth instead of water or chicken broth.
Topping Ideas
- Avocado
- Guacamole
- Salsa
- Sour cream or Greek yogurt for a higher protein option.
- Chicken (you can add cooked chicken to make it a meal, remember to add some fats like avocado as well).
- Shredded cheese
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 158mg | Potassium: 870mg | Fiber: 8g | Sugar: 6g | Vitamin A: 641IU | Vitamin C: 86mg | Calcium: 64mg | Iron: 3mg