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:, 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

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.

Reviews (1)

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Rating: 4 stars
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