Mexican Cauliflower Rice

Mexican Cauliflower Rice

Add a Mexican flair to your cauliflower rice by cooking it in chicken broth with tomato sauce, onions, and taco seasoning.

Ready in: 30 m

Calories: 113

Ingredients

  • 1/2 tablespoon olive oil
  • 1/4 onion, chopped
  • 1/2 cup tomato sauce
  • 1/2 cup chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon paprika
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 pinch dried oregano
  • 1 pinch ground black pepper
  • 1 (12 ounce) package frozen riced cauliflower
  • Recipe Instructions

    1. Heat olive oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add tomato sauce, chicken broth, chili powder, cumin, salt, paprika, garlic powder, onion powder, oregano, and pepper. Stir to combine.
    2. Add cauliflower rice and mix well. Cover and cook until cauliflower is heated through, about 3 minutes. Uncover and cook, stirring occasionally, until liquid evaporates and rice appears dry, about 15 minutes.

    Directions

    • Prep5 m
    • Cook25 m
    • Ready In30 m
    1. Heat olive oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add tomato sauce, chicken broth, chili powder, cumin, salt, paprika, garlic powder, onion powder, oregano, and pepper. Stir to combine.
    2. Add cauliflower rice and mix well. Cover and cook until cauliflower is heated through, about 3 minutes. Uncover and cook, stirring occasionally, until liquid evaporates and rice appears dry, about 15 minutes.

      Footnotes

      • Cook’s Note:
      • Simply substitute the spices with taco seasoning if available.
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