Whether you are celebrating Cinco de Mayo, cooking your family’s favorite tex-mex dinner or are looking for an easy vegetable side for grilled chicken, this Mexican Cauliflower Rice is a winner! It packs a punch of flavor but only has 4 ingredients!
This recipe is a great light side dish to go alongside some heavier Tex-Mex favorites like enchiladas, tacos or Mexican lasagna. This makes it a whole lot easier to make half your plate veggies and keep your meal balanced!
While the ease, flavor, and simplicity of this recipe are what make it irresistible, including cauliflower in your diet is one more way to treat your body well. Just 1 cup of cauliflower supplies your body with about ¾ of your daily needs for vitamin C. It also contains glucosinolates, those sulfur-scented compounds, which help the body detox (naturally!!). Research shows that these compounds appear to help prevent certain types of cancer.
Now go get cooking…but it won’t really take you that long!
Mexican Cauliflower Rice
Ingredients
- 12 oz frozen or fresh riced cauliflower
- ¾ cup salsa mild, medium or hot– your preference
- ½ tsp cumin
- ¼ tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat large nonstick skillet on medium high heat. Add in frozen riced cauliflower and cook, stirring occasionally until all the water has evaporated. Cauliflower will begin to slightly brown on the edges. Stir in salsa and seasonings and stir to combine. Taste and adjust seasonings if desired.
- Serve warm as is or with a sprinkle of fresh chopped cilantro, avocado, salsa or dollop of plain low fat yogurt/sour cream. Makes 4 servings (about 3/4 cup).
Notes
Round 2 Recipe: Tex-Mex Lunch Bowl
Combine ¾ cup Mexican Cauliflower Rice with ½ cup drained black beans- warm through. Top with shredded cheddar, avocado, low-fat yogurt and/or cilantro! For an extra protein punch, add sliced chicken!
21 Easy Ways to AMP UP Nutrition
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