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Mexican Cauliflower Rice

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102 CALORIES 15g CARBS 4g FAT 4g PROTEIN
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Mexican Cauliflower Rice
Mexican Cauliflower Rice Recipe
Wowsa…Y’all really love the cauliflower rice. After the recent Cauliflower Fried Rice recipe, lots of requests came in for other ways to mix up this healthy side dish. Craving Mexican Rice a couple of nights ago but not wanting to tack on too many more points/calories to my meal, I ended up whipping up this simple version of a traditional Mexican rice with cauliflower rice. I left out the peas since they are pretty carbohydrate heavy for folks on a low-carb diet, but you could easily work them back in. Also one tip if you find yourself eating cauliflower rice a lot is to make up a big batch and freeze it. It can be slightly annoying to make so tackle a big batch in one sitting and then freeze individual or family size portions for a quick side dish.

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The Recipe
Mexican Cauliflower Rice

Mexican Cauliflower Rice

PREP TIME: 10 Min
COOK TIME: 15 Min
TOTAL TIME: 25 Min
Side Dish
Diets:
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Ingredients

US METRICS
  • 1 U cauliflower
  • 1 tbsp olive oil
  • 1 cup onion, diced
  • 2 U garlic cloves, minced
  • 1 U jalapeno pepper, seeded and diced
  • 2/3 cup low sodium chicken broth (vegetable broth)
  • 2 tbsp tomato paste
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp oregano
  • Salt and pepper
  • 1/4 cup cilantro, chopped
  • 1 U lime

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Instructions

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1

Make the cauliflower rice: Remove the stem and outer green leaves. If using a food processor, roughly chop the cauliflower into smaller pieces. If using a box grater, cut into four quarters. Food processor: If you have a grater attachment, you will get the best results. If not, you can process in the normal way. Add three cauliflower florets to the food processor and grate into small rice like pieces. Box grater: Carefully grate the cauliflower quarters against the medium-sized holes of the box grater. Repeat until the whole cauliflower is in small rice-like pieces.

2

Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes until it begins to soften. Add the garlic and jalapeno. Cook for 1-2 minutes until fragrant.

3

Stir in the broth, tomato paste, cumin, paprika, oregano, salt, and pepper. Stir until the tomato paste is fully dissolved.

4

Stir in the cauliflower rice. Stir to combine and then cover with a lid. Let cook for 5-7 minutes until the cauliflower is tender.

5

Season with salt and pepper. Serve with fresh lime juice and cilantro.

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Nutritional Facts
Serving Size: 1 cup (220g)
Amount Per Serving
Calories 102
Calories from Fat 38
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 124mg
5%
Total Carbohydrate 15g
5%
Dietary Fiber 4g
18%
Sugars 6g
Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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