Best Mexican Rice Recipe

Low Carb Mexican Cauliflower Rice (Paleo, Vegan, Keto)

WebJan 31, 2018 · Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften …

Rating: 5/5(28)
1. Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
2. Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
3. Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender.
4. Top with your favorite topping and serve hot.

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Keto Mexican Rice Clean Eating Kitchen

WebMar 26, 2021 · Process on high for about 15 seconds, or until the cauliflower florets have been broken down into cauliflower rice. Transfer the …

Rating: 5/5(2)
1. Place the cauliflower florets in the bowl of a food processor fitted with the “S” blade.
2. Process on high for about 15 seconds, or until the cauliflower florets have been broken down into cauliflower rice.
3. Transfer the cauliflower rice to a mixing bowl and set aside.
4. In a medium skillet, heat the oil over medium heat. Add the onion and garlic and sauté for about 3-4 minutes, or until the onion start to soften.

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Cauliflower Mexican Rice Recipe No Spoon Necessary

WebApr 16, 2021 · Add flavor: Add the garlic, cumin, paprika and chili powder. Stir and cook until fragrant, about 30 seconds – 1 minute. Add in the …

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. (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.
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: Add the stock and season to taste with salt and pepper. Stir to combine.
4. Cook covered: Cover the pan and reduce heat to medium-low. Cook, COVERED, for 4 minutes.

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