Mexican Cauliflower Rice

Ok everyone, I finally tried cauliflower rice…and I LOVED it. What an amazing low carb option! You all know I love my carbs, so finding something that can mimic carbs to keep things leaner is really exciting to me. I used it in this incredible, simple and one pan Mexican cauliflower rice. Let me tell you, this is THE perfect lean, satisfying and flavorful weeknight dinner. I had it on the table in less than 40 minutes.

I tried to incorporate a lot of lean protein and vegetables in this dish, along with lots of spices for great flavor. Ground chicken, corn, black beans, tomato and aromatics all worked together so well!
Weeknight dinners to me mean less clean up since I hate doing dishes. So I LOVED that this Mexican cauliflower rice only used one big pan. The cauliflower rice I used was frozen and cooked in only 5 minutes with the rest of the mixture. The corn was frozen too, which made prep even quicker and easier. The convenience of frozen veggies cannot be beat.

I just scooped that yummy mixture into bowls and topped them with avocado and salsa. Oh my goodness, it was the perfect bite! The cauliflower rice was really tender and felt like actual rice. All of the veggies and beans and chicken brought so much texture and satisfaction to the table. Hope you all love this healthy and super convenient meal too! xoxo

Mexican Cauliflower Rice
Mexican Cauliflower Rice
5 from 1 vote
Mexican Cauliflower Rice
Mexican Cauliflower Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This Mexican cauliflower rice is so satisfying and flavorful that you won't miss the carbs! Best of all, it is a lean one pan wonder you can make quickly. 

Course: Main Course
Cuisine: Mexican
Keyword: Cauliflower Rice, Mexican Cauliflower Rice
Servings: 6
Calories: 197 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 dash olive oil
  • 1 pound ground chicken
  • 1 cup frozen corn kernels
  • 1 can black beans drained, 15 ounces
  • 1 medium fresh tomato diced
  • 1 whole onion diced small
  • 2 cloves garlic minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons beer the rest goes to the chef!
  • 21 ounces frozen riced cauliflower
  • sliced avocado for topping
  • salsa for topping
Instructions
  1. Get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Cook the chicken until it is completely cooked through while you bread it up. Then add all of the rest of the ingredients except the cauliflower. Stir it all together well, then let it simmer together for 10-15 minutes to let the flavors develop. After it simmers, add the cauliflower rice and stir it in. Let it cook and meld into the rest of the mixture until it is cooked through and tender for about 5 minutes. Scoop it into bowls serve immediately with sliced avocado and salsa on top! Enjoy!!

Nutrition Facts
Mexican Cauliflower Rice
Amount Per Serving (1 bowl)
Calories 197 Calories from Fat 64
% Daily Value*
Fat 7.1g11%
Saturated Fat 1.9g12%
Cholesterol 65mg22%
Sodium 122mg5%
Potassium 665mg19%
Carbohydrates 16.3g5%
Fiber 4.4g18%
Sugar 2.9g3%
Protein 17.7g35%
Calcium 30mg3%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Mexican Cauliflower Rice
Mexican Cauliflower Rice

 

10 thoughts on “Mexican Cauliflower Rice”

  1. Sounds great. I love anything Mexican and with corn so this would be a hit for sure ! Description is well put out.

  2. 5 stars
    Thank you so much for the recipe, I am always looking for more tasty dishes for cauliflower and I love this, minus the avocado of course, who I am not a fan of, or maybe avocado’s not a fan of me, anyway, I digress. I love this recipe and will definitely be using it.

  3. 5 stars
    Say “Mexican food” and we are doing a happy dance. We love everything from the authentic (I have lived in Mexico) to the Tex-Mex. Your recipe gives all the flavors in an easy meal that the whole family will love!

Leave a Reply

Your email address will not be published. Required fields are marked *