Rating: 4 stars
1 Ratings
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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.

Source: EatingWell.com, May 2018


Recipe Summary

25 mins
25 mins


Ingredient Checklist


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

  • 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

1/2 cup
135 calories; protein 2.6g; carbohydrates 8.2g; dietary fiber 2.9g; sugars 3.5g; fat 10.9g; saturated fat 1.4g; vitamin a iu 164IU; vitamin c 58.1mg; folate 65.7mcg; calcium 30.4mg; iron 0.8mg; magnesium 18.6mg; potassium 400.4mg; sodium 324.1mg; thiamin 0.1mg.

2 fat, 1 1/2 vegetable