Restaurant-style Mexican rice (sometimes called Spanish rice) gets a healthy, low-carb makeover in this recipe that swaps white rice for riced cauliflower. Cooked with other flavorful ingredients like tomatoes, jalapeño and cilantro, this makes the perfect, festive side for taco night.

Carolyn Casner
Source: EatingWell.com, May 2018

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse cauliflower in a food processor until broken down into rice-size pieces.

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  • Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook, stirring, until softened and beginning to brown, 2 to 5 minutes. Add the cauliflower, tomatoes, cumin and salt; continue cooking, stirring, until the cauliflower is soft, 4 to 5 minutes more. Garnish with cilantro, if desired, and serve with lime wedges.

Nutrition Facts

135 calories; protein 2.6g 5% DV; carbohydrates 8.2g 3% DV; exchange other carbs 0.5; dietary fiber 2.9g 12% DV; sugars 3.5g; fat 10.9g 17% DV; saturated fat 1.4g 7% DV; vitamin a iu 164IU 3% DV; vitamin c 58.1mg 97% DV; folate 65.7mcg 16% DV; calcium 30.4mg 3% DV; iron 0.8mg 5% DV; magnesium 18.6mg 7% DV; potassium 400.4mg 11% DV; sodium 324.1mg 13% DV; thiamin 0.1mg 6% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/19/2018
This is a creative and wonderful dish! The 2 jalepenos were... a little much for my family but I should have anticipated that and used a lot less. I also used a bit less oil that it called for. I forgot to add cumin so I can't wait to make it again and add it in! Read More