Cauliflower Mexican Rice
A healthy, low-carb alternative to traditional Mexican rice, packed with flavor and easy to prepare.
Equipment
- 1 air fryer
- 1 food processor
- 1 skillet large
Ingredients
Main Ingredients
- 1 head cauliflower
- 2 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 cup diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
Instructions
Preparation
- Wash and dry the cauliflower. Remove the leaves and core, then chop into florets. Pulse in a food processor until it resembles rice.
Cooking
- Preheat the air fryer to 375°F. Toss cauliflower rice with olive oil, cumin, paprika, and salt. Cook in the air fryer for 10-15 minutes, shaking halfway.
- In a skillet, sauté onion, garlic, and bell pepper in olive oil until soft. Stir in diced tomatoes and simmer for a few minutes.
- Mix the cooked cauliflower rice with the sautéed vegetables in the skillet. Adjust seasoning to taste.
- Remove from heat. Stir in lime juice and fresh cilantro before serving.
Serving
- Transfer to a serving dish. Garnish with additional cilantro or toppings like avocado and cheese if desired.
Storage
- Allow to cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Portion into freezer-safe bags and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
Notes
Pro Tips: Avoid overcooking the cauliflower to maintain a rice-like texture. Ingredient Substitutions: Use frozen cauliflower rice for convenience. How to Serve: Pair with tacos or grilled meats. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare cauliflower rice in advance and store in the fridge for quick meals.