This Mexican rice is a low carb option, made with cauliflower a thick and chunky salsa, and seasonings. It’s incredibly easy and adds a lot of flavor to plain cauliflower. Serve it with tacos or burritos.
PrintMexican Cauliflower Rice
This lower-carb cauliflower Mexican rice takes just minutes to prepare, and cooking time is less than 10 minutes.
- Prep Time: 5
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Cauliflower
- Cuisine: Mexican
Ingredients
Scale
- 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
- Cook the cauliflower rice following package directions. If you are using fresh cauliflower rice, saute in a skillet over medium heat in about 1 tablespoon of vegetable oil for about 5 minutes, stirring frequently. Alternatively, it may be steamed in a plastic wrap-covered container in the microwave in a teaspoon or two of water for about 3 to 5 minutes.
- Slice the green onions thinly. Separate the dark green tops from the white and light green parts.
- Heat 1 tablespoon of vegetable oil in a medium saucepan or saute 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. Add the hot cauliflower rice, salsa, and taco seasoning. Taste and add salt and pepper, as needed.
