Mexican Cauliflower Rice (Easy 10-Minute Recipe)
This Mexican cauliflower rice is a quick and flavorful side dish made with frozen cauliflower rice, pantry spices, lime juice, and cilantro. Ready in about 10 minutes, it’s the perfect veggie side for tacos, fajitas, and other Mexican-inspired meals.
Servings 4 servings
Calories 82kcal
Ingredients
- 1 tablespoon avocado oil
- 1/2 medium white onion, chopped
- 2 bags frozen riced cauliflower (12 oz bags) or 1 large head cauliflower, riced
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 medium lime, juiced
- 2 tablespoons chopped cilantro
Instructions
- Heat a large skillet over medium heat. Add the avocado oil and coat the bottom of the pan1 tablespoon avocado oil
- Add the onions and cook for 2-3 minutes.1/2 medium white onion, chopped
- Add the frozen cauliflower rice and cook well (5-7 minutes) until fully defrosted and hot.2 bags frozen riced cauliflower (12 oz bags)
- Add the spices and stir well.1 teaspoon sea salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder
- Remove from heat and add the lime juice and chopped cilantro.1 medium lime, juiced, 2 tablespoons chopped cilantro
Video
Notes
Top tips
- Use a large skillet - Use your largest skillet (at least 12 inches) so the cauliflower rice has plenty of surface area. This helps the moisture evaporate quickly and keeps the cauliflower rice fluffy instead of mushy.
- Cook frozen cauliflower rice in a hot skillet - Add frozen cauliflower rice to a hot skillet over medium-high heat and cook until the moisture evaporates. This prevents soggy cauliflower rice.
- Don’t overcook the cauliflower rice - Cauliflower rice cooks quickly. Once the water has evaporated and the cauliflower is tender, remove it from the heat to avoid a mushy texture.
Nutrition
Calories: 82kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Fiber: 4g | Sugar: 4g
