Skillet Mexican Cauliflower Rice
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Skillet Mexican Cauliflower Rice sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 small cauliflower head, riced (or 16 ounces riced cauliflower, fresh or frozen)
- 1 jalapeno pepper, ribbed, seeded and minced
- 2 cilantro stems and leaves
- 1 lime, cut into wedges (skippable)
Method
Warm a wide skillet over a medium burner. When the pan is hot, pour in the olive oil or fat of choice. Turn in the onions and cook until softened, about 5 minutes. Tip in the minced garlic and cook until fragrant, about 30 seconds.
Dump in the riced cauliflower and season with ground cumin and kosher salt. Stir in the tomato paste, diced jalapeno pepper, and mix thoroughly.
Tuck a couple of cilantro stems in the cauli rice. Lid and cook for 5 minutes or until the rice is tender but not mushy. Pluck out the cilantro and taste the rice. Adjust the seasonings as needed.
Plate with lime wedges and a reliable cooked protein!
Kitchen notes
- Plate the Mexi-Cauli Rice with a reliable protein!
- Some of the cook favorites: Instant Pot Carnitas Instant Pot Kalua Pig Instant Pot Salsa Chicken Instant Pot Magic Pork Sheet Pan Chicken Fajitas + Avocado Crema Paleo Shrimp Tacos Mexican Beef
