Mexican Cauliflower Rice

When I first heard about swapping cauliflower rice for traditional rice I was extremely skeptical. However I was wrong … dead wrong! I was afraid the “rice” wouldn’t hold up or be as satisfying as it’s starchy counterpart … if you share these same fears I strongly urge you to give this recipe a try. I think … but could be wrong … that you will be pleasantly surprised. Since the discovery of “doctored up” cauliflower rice my poor sweet little rice cooker has basically been retired.

Let’s get started and make you a believer in cauliflower rice!

• Start by adding the olive oil and onion to a skillet/pan. Cook that little onion until it just begins to soften … about 3-5 minutes.

*Quick little side note here* I love cooking in cast iron skillets/dutch ovens. I would highly recommend investing in one if you don’t already have one in your kitchen arsenal. Here’s the brand that I prefer … however there are much more affordable options such as Lodge. 

• Next add the chopped bell peppers and garlic to the skillet and let them get to know the onion and olive oil. I would also recommend beginning to season your mixture at this point with salt and pepper. Cook the veggies for several minutes.

  

• Next add in the canned tomatoes (not drained), olives (not drained), black beans (drained), cauliflower rice, cumin and chili powder. Stir up the mixture and let it cook for 10-20 minutes until the veggies reach your desired consistency.

  

• Now it’s time for the fun part … garnishes! Add some chopped cilantro, cheddar cheese, copious amounts of sour cream, salsa, avocado, jalapenos (if you want to really fiesta) … basically anything your little heart desires!

• ENJOY!!!!! Let me know what you think of this new fangled “rice.”

Mexican Cauliflower Rice

March 27, 2019

by admin

Category Savory Meals Snackies

Ingredients

• Yellow onion
• 2 bell peppers (any color you prefer)
• 4 cloves of garlic
• 14.5 oz can of black beans
• 14.5 oz can of tomatoes (roasted or Rotel)
• Small can of olives
• Head of cauliflower or one bag frozen cauliflower rice
• 1.5 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil

Instructions

1. Add the olive oil and chopped onion to a hot skillet/pan and let cook for about five minute or until beginning to soften.
2. Add in the two (chopped) bell peppers and cloves of garlic. Cook the veggies for about 1 minute.
3. Add in the beans (drained), canned tomatoes (not drained), olives (drained), cauliflower, spices and generous amounts of salt and pepper.
4. Let the mixture cook for about 10-20 minutes or until veggies have reached your desired consistency.
5. Top with cilantro, sour cream, cheese, avocado, pickled jalapeno, salsa ... basically anything your heart desires.
6. Enjoy!

Tags

cauliflower rice,

Low carb,

mexican cauliflower rice,

recipe