Make your own favorite Mexican restaurant red cauliflower rice at home in 25 minutes with this simple recipe and step-by-step photos. This healthier riced cauliflower Mexican dish will quickly become your family's favorite go-to, low-carb side! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Make Cauliflower Rice: Place the head of cauliflower on a clean work surface. Use a sharp Chef's knife to cut the cauliflower into 1-inch florets. Next, working in batches, add the florets to a food processor or standing blender. Pulse until the cauliflower florets until they resemble rice, about 8-12 pulses. (Note: Do not over-process the cauliflower or it will turn into a paste.)Transfer the riced cauliflower to a large bowl. Then, continue to process the remaining cauliflower florets into rice. Add all the riced cauliflower to the bowl and set the bowl to the side.
Sauté the Vegetables: Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and jalapeno peppers (or serrano). Season to taste with salt and pepper. Cook, stirring frequently, until onions are soft, about 3 minutes. Add flavor: 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: Add the stock and season to taste with salt and pepper. Stir to combine.
Cook Covered: Cover the pan and reduce heat to medium-low. Cook the cauliflower rice, COVERED, for 4 minutes.
Uncover and Continue to Cook: Uncover the pan and continue to cook the riced cauliflower, stirring occasionally, until the cauliflower is tender and the liquid is fully absorbed, about 4-5 minutes.
Add Herbs and Adjust to Taste: Remove the skillet from the heat. Stir in all fresh cilantro. Then, taste and adjust for seasoning with salt and pepper.
To serve: Transfer the Cauliflower Mexican Rice to a large serving bowl and top with your favorite garnishes, like cilantro and lime zest. Serve immediately with lime wedges on side. Enjoy!
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Notes
Amount of Cauliflower: 1 large (2 pound) head of cauliflower is equivalent to 10 cups of cauliflower florets or 20 ounces of riced cauliflower.
Jalapeno: If you don’t like a lot of smoky spice in your food, omit jalapeno pepper and substitute red bell pepper.
Chili Powder amount: If you aren’t a fan of spicy foods, reduce chili powder to ¼ teaspoon.
Corn: 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.
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 cupsNutritional information is an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.