Mexican Cauliflower Rice
This Mexican Cauliflower Rice is a quick, low-carb side made with cauliflower rice, salsa, green onions, and taco seasoning. It’s ready in under 15 minutes and pairs perfectly with tacos, burritos, or grilled meats.
This Mexican Cauliflower Rice is a quick, flavorful, and low-carb alternative to traditional rice. With just cauliflower rice, salsa, green onions, and taco seasoning, it’s an easy way to add a burst of flavor to your meal. It pairs perfectly with tacos, burritos, or grilled meats and takes less than 20 minutes from start to finish.
❤️ Why You’ll Love This Mexican Cauliflower Rice
Flavorful and fresh. Salsa, green onions, and taco seasoning give it a punchy, zesty taste.
Quick and easy. Ready in less than 15 minutes, whether you use fresh or frozen cauliflower rice.
Low-carb alternative. Perfect for lightening up your meal without sacrificing flavor.
Versatile. Works as a side for tacos, burritos, enchiladas, or grilled meats.
How to Make It
- Cook the cauliflower rice according to the package directions. If you’re using fresh cauliflower rice, sauté it in a skillet with a splash of oil over medium heat for about 5 minutes, stirring frequently.
- Slice the green onions thinly, keeping the white and light green parts separate from the dark green tops. Heat oil in a skillet over medium heat and cook the white and light green onion slices for 2 minutes. Add the garlic and the dark green tops and cook for 2 minutes more.
- Stir in the hot cauliflower rice, salsa, and taco seasoning. Taste and season with salt and pepper as needed.
Recipe Variations
- Use a different salsa. Try a smoky chipotle salsa or tangy tomatillo salsa for a fresh twist.
- Add beans. Stir in black beans or pinto beans for extra protein and texture.
- Make it spicier. Toss in diced jalapeños or a pinch of crushed red pepper flakes.
- Add cheese. Stir in shredded cheddar or cotija cheese right before serving for a creamy finish.
Serving Suggestions
- Serve with tacos or burritos. It’s a great low-carb swap for traditional rice.
- Use it as a burrito bowl base. Add grilled chicken, avocado or guacamole, and pico de gallo.
- Pair with grilled meats. Works beautifully with steak, chicken, or shrimp.
- Make it a main dish. Add sautéed veggies and beans for a satisfying vegetarian bowl.
How to Store Mexican Cauliflower Rice
Refrigerate. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze? Freezing is not ideal, as cauliflower can become mushy and watery after thawing.
To reheat. Warm in a skillet over medium-low heat or in the microwave at 50% power, stirring occasionally.
Mexican Cauliflower Rice
Ingredients
- 1 bag of frozen cauliflower rice, 12 ounces, or use 2 cups of fresh grated cauliflower
- 2 to 3 green onions
- 1 tablespoon vegetable oil
- 1 clove garlic, finely minced
- 3/4 cup thick and chunky salsa
- 2 teaspoons taco seasoning mix
- salt and freshly ground black pepper, to taste
Instructions
- Prepare the Cauliflower: Cook the cauliflower rice following the package directions. If you are using fresh cauliflower rice, sauté it in a skillet over medium heat in about 1 tablespoon of vegetable oil for about 5 minutes, stirring frequently. To microwave, put the cauliflower rice in a microwave-safe container and add a splash of water. Cover with a damp paper towel and microwave on high for 3-5 minutes.
- Prepare the Green Onions: Slice the green onions thinly, keeping the dark green tops separated from the white and light green parts.
- Sauté: Heat 1 tablespoon of vegetable oil in a medium saucepan or sauté pan over medium heat. Add the sliced white and light green parts of the green onions. Cook for about 2 minutes, stirring constantly. Add the garlic and the sliced dark green tops and continue cooking for 2 minutes, stirring constantly.
- Finish the Dish: Add the hot cauliflower rice, salsa, and taco seasoning. Taste and add salt and pepper, as needed.
