Make your own favorite Mexican restaurant rice at home in 25 minutes or less! This easy Mexican cauliflower rice recipe is a healthier option that will quickly become an all-time family favorite! (Healthy, Vegetarian and Gluten-free with Keto-friendly option)

Mexican Cauliflower Rice recipe

If you are a fan of ordering red rice at your favorite Mexican restaurant, you are you going to love this healthier homemade option! This cauliflower rice has all of the flavor of your favorite Arroz Rojo with none of the guilt!

Fluffy cauliflower rice is seasoned with pungent garlic, earthy cumin, smoky paprika and spicy chili powder, and then simmered with a delicate, tomato spiked broth. Packed with vegetables and finished with fragrant cilantro and tart, fresh lime, this restaurant-inspired side dish will quickly become a family favorite!

Fluffy, perfectly seasoned, packed with vegetables and loaded with flavor, this healthy Mexican red rice will become your easy, go-to weeknight side dish! Or, it is so delicious, you may find yourself eating it straight from the pan as a vegetarian main!

What is Mexican rice?

Mexican rice, otherwise known as Arroz Rojo, red rice or Mexican-style Spanish rice, is a classic and flavorful Mexican rice side dish. It is traditionally made by sautéing rice with tomatoes, onions, garlic and aromatic seasonings until golden brown in color and fluffy in texture.

Mexican cauliflower rice is the same thing as Mexican rice, however it replaces long grain white rice with healthier, fiber-rich riced cauliflower.

While some people will refer to Mexican rice as Spanish rice, they are not the same thing! Spanish rice, also known as paella, is made with saffron, while Mexican rice is not.

How is Mexican rice seasoned?

The exact seasonings in Mexican-style Spanish rice can vary greatly depending on region and family tradition. However, most authentic Mexican rice recipes are seasoned with at least fresh garlic and either tomato bouillon (also known as Caldo de tomate), tomato paste, or tomato sauce. Variations can also include chili powder, cumin, oregano, cilantro and lime juice.

What ingredients are in Mexican rice?

The ingredients in Arroz Rojo will also vary depending on region and family tradition. Most traditional recipes use the same basic ingredients as a base, such as rice, tomatoes, onions and chicken broth or stock.

This healthy Mexican rice recipe is made with:

• Riced Cauliflower
• Onion
• Jalapeno or Serrano Pepper
• Garlic
• Cumin
• Smoked Paprika
• Chili Powder
• Tomato Paste
• Corn
• Tomatoes
• Stock
• Cilantro
• Lime Juice

Is Mexican rice spicy?

Mexican rice is not traditionally overly spicy. Authentic Arroz Rojo is fluffy in texture and complex in flavor with delicate notes of tomato and a bold, slightly piquant punch.

Red rice can easily be customized for a spicier or mellower flavor. If you like a lot of heat, you can add lots of fresh chile peppers. Or, if you like a milder flavor, you can omit the peppers and chili powder and substitute red bell pepper!

Why is Mexican rice red?

Traditional Mexican red rice gets it characteristic reddish-orange color from tomatoes. Depending on the region and recipe the reddish color and tomato flavor can come from either tomato bouillon, pureed tomatoes or tomato paste.

What to serve with Mexican rice?

Arroz Rojo can be served plain as a light vegetarian main dish with chips, or as a flavorful side dish paired with various Mexican main dishes!

What goes with Mexican rice?

• Pico de Gallo
• Roasted Corn Salsa
• Guacamole
• Queso
• Mexican Coleslaw
• Black Bean Soup
• Mexican Corn
• Mexican Bean Salad
• Chicken Tortilla Soup
• Refried Beans
• Carnitas
• Carne Asada
• Burritos
• Tacos
• Enchiladas
• Fajitas
• Quesadillas

How long will Mexican rice keep?

Cooked Mexican cauliflower rice should be stored in an airtight container. Properly stored, rice will last in the refrigerator for up to 5 days.

Can cooked Mexican rice be frozen?

Mexican-style Spanish rice freezes beautifully!

To freeze, allow the rice to cool completely after cooking. Transfer rice to freezer-safe zip-closure bags and store in the freezer for up to 3 months.

Pro-tip:  Freeze rice in individual or family-sized portions!

How to reheat Mexican rice?

Red rice can be reheated from the fridge or straight from the freezer!

To reheat, transfer rice to a microwave-safe container. Add a splash of water and place a lid loosely over the top of the container. Microwave rice on high until heated through, stopping to stir occasionally to make sure the rice reheats evenly.

How is Mexican cauliflower rice made?

This healthy Mexican rice is quick and easy to make at home! Made in just one pan and in under 25 minutes, you can make Mexican restaurant quality rice in your very own kitchen!

1. Prep cauliflower:  On a clean work surface, cut the cauliflower into 1-inch florets. Working in batches, add the florets to a food processor or standing blender. Pulse until the cauliflower florets resemble rice, about 8-12 pulses. (Don’t over process!)  Transfer cauliflower ‘rice’ to a large bowl and continue to process remaining florets. Set the bowl of cauliflower rice to the side.
2. Sauté the vegetables and seasonings:  Heat the oil in a large saucepan over medium heat. Once the oil is shimmering, add the onion and jalapeno (or serrano). Season to taste with salt and pepper. Cook, stirring frequently until onions are soft, about 3 minutes. Add the garlic, cumin, paprika and chili powder. Stir and cook until fragrant, about 30 seconds – 1 minute. Add in the tomato paste and cook, stirring frequently until tomato paste is caramelized and fragrant, about 1-2 minutes. Add the cauliflower, corn and tomatoes. Cook, stirring, for 2 minutes.
3. Add the liquid and cook covered:  Add the stock and season to taste with salt and pepper. Stir to combine. Cover the pan and reduce heat to medium-low. Cook, COVERED, for 4 minutes.
4. Uncover and continue to cook:  Uncover the pan and continue to cook, stirring occasionally until the cauliflower is tender and the liquid is absorbed, about 4-5 minutes.
5. To serve:  Remove pan from heat and stir in fresh cilantro. Taste and adjust for seasoning with salt and pepper. Serve with lime wedges and optional garnishes on side. Enjoy!

How to make Mexican rice step by step photos:

Is Mexican Cauliflower Rice healthy?

This Mexican-style Spanish rice is a wonderful, healthy side dish to add to your diet! This vegetarian cauliflower rice recipe is packed with vegetables, low in calories and loaded with nutrients including fiber, potassium, vitamin C, K and B6!

Is Mexican Cauliflower Rice keto and low-carb?

This recipe can easily be adapted to be low-carb and keto-friendly! If you are limiting your carbohydrates, simply omit the corn from the recipe.

Is red rice gluten-free?

Yes, this cauliflower red rice recipe is gluten free! However, this recipe does contain stock, so make sure you read the ingredient label when purchasing products to ensure it is gluten-free!

Easy and delicious, this healthy Mexican-style Cauliflower Rice is the perfect side dish your family with love!

Until next week, friends, cheers – to lightened-up restaurant classics!

XOXO

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More delicious rice recipes:

Healthy Salmon Quinoa Fried Rice

Easy Coconut Rice

Summer Broccoli Tabbouleh

The best Mexican Cauliflower Rice recipe and step by step video👇

Print Recipe

5 from 6 votes

Mexican Cauliflower Rice recipe

Make your own favorite Mexican restaurant red rice easily at home in 25 minutes or less! This Mexican cauliflower rice is a healthier option that will quickly become an all-time family favorite!

Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings: 8

Calories: 61kcal

Author: Cheyanne Holzworth

Equipment

• Large Saucepan or Large Straight Sided Skillet (with lid)

Ingredients

• 1 (2 pound) Head Cauliflower (SEE NOTES)
• 2 TBS Olive Oil
• 1 small Yellow Onion – small dice (about 1 ½ cups)
• 2 Jalapeno or Serrano Chile Peppers – seeded and finely chopped (SEE NOTES)
• 2 Cloves Garlic – peeled and minced
• 1 ¼ tsp Cumin
• ¾ tsp EACH: Smoked Paprika & Chili Powder (SEE NOTES)
• 2 TBS Tomato Paste
• 1 Cup Corn Kernels (SEE NOTES)
• 2 Roma Tomatoes – seeded and diced (about ½ cup), plus more for garnish
• 6 TBS Unsalted Chicken or Vegetable Stock
• Kosher Salt & Ground Black Pepper
• 1-3 TBS Fresh Cilantro – chopped, to taste

For Serving: Lime Wedges, Avocado Slices, Sour Cream, Hot Sauce and/or Scallions

Instructions

• Prep cauliflower: On a clean work surface, cut the cauliflower into 1-inch florets. Working in batches, add the florets to a food processor or standing blender. Pulse until the cauliflower florets resemble rice, about 8-12 pulses. (DO NOT OVER PROCESS!) Transfer cauliflower ‘rice’ to a large bowl and continue to process remaining florets. Set the bowl of cauliflower rice to the side.
• Sauté the vegetables and seasonings: Heat the oil in a large saucepan over medium heat. Once the oil is shimmering, add the onion and jalapeno (or serrano). Season to taste with salt and pepper. Cook, stirring frequently until onions are soft, about 3 minutes. Add the garlic, cumin, paprika and chili powder. Stir and cook until fragrant, about 30 seconds – 1 minute. Add in the tomato paste and cook, stirring frequently until tomato paste is caramelized and fragrant, about 1-2 minutes. Add the cauliflower, corn and tomatoes. Cook, stirring, for 2 minutes.
• Add the liquid and cook covered: Add the stock and season to taste with salt and pepper. Stir to combine. Cover the pan and reduce heat to medium-low. Cook, COVERED, for 4 minutes.
• Uncover and continue to cook: Uncover the pan and continue to cook, stirring occasionally until the cauliflower is tender and the liquid is absorbed, about 4-5 minutes.
• To serve: Remove pan from heat and stir in fresh cilantro. Taste and adjust for seasoning with salt and pepper. Serve with lime wedges and optional garnishes on side. Enjoy!

Video

Notes

1. 1 large (2 pound) head of cauliflower is equivalent to 10 cups of cauliflower florets or 20 ounces or riced cauliflower.
2. If you don’t like a lot of smoky spice in your food, omit jalapeno pepper and substitute red bell pepper.
3. If you aren’t a fan of spicy foods, reduce chili powder to ¼ teaspoon.
4. You can use frozen, defrosted corn, canned corn or leftover cooked fresh corn for this recipe. I like to use leftover grilled kernels of fresh corn in the summer. When corn isn’t in season I use canned fire-roasted corn. Make sure you defrost frozen corn or drain canned corn before proceeding with recipe.
5. STORAGE: Cooked Mexican rice should be stored in an airtight container.  Properly stored, rice will last in the refrigerator for up to 5 days.  Alternatively,  the rice can be frozen for up to 3 months!

Recipe Yield: approximately 5 cups

Nutritional information is an approximation and based upon 8 servings.

Nutrition

Calories: 61kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 1mg

©No Spoon Necessary. All images and content are copyright protected. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.