Mexican Cauli Rice-9

Mexican Cauli Rice

Mexican Cauli Rice
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 side dishes
Calories 69kcal


  • 4 cups cauliflower rice
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/3 cup onion, diced fine
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/2 tsp chili pepper
  • 1/2 tsp salt
  • 1-2 tbsp water optional
  • 5 grape tomatoes, diced into quarters


  • Heat the olive oil in a large pan on medium heat.
  • Once the oil is heated, add the onion and cook until they start to go translucent, about 2 minutes. 
  • Add in the garlic and the spices. Saute for 1 minute and combine. 
  • Add the peas and cauli rice to the pan. Plan a lid on the pan. Stir the mixture occasionally to prevent sticking. If there is sticking, add 1 tablespoon of water at at time to remove anything that sticks to the pan.
  • Allow the cauli rice mixture to cook for 5-7 minutes - until desired tenderness. Do not overcook or you will have mush!
  • Add the quartered tomatoes in the last minute of cooking.
  • Serve immediately, or allow to cool and store in the fridge for up to 4 days.


Calories: 69kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Fiber: 2g | Sugar: 2g