Spicy Mexican Cauliflower Rice

Adapted from My Food Story’s “Low-Carb Mexican Cauliflower Rice”

This recipe is a healthy, low-carb dish that truly satisfies. It has just the right amount of spice, and has all the flavors I love in Mexican cuisine. Bonus: it is so easy to make, especially if you’re using pre-made cauliflower rice (easily available in your local grocery store’s frozen section). An excellent weeknight side dish that tastes like it’s meant for a fiesta!


2 (10 oz.) bags frozen roasted garlic riced cauliflower

1 TBSP olive oil

1 onion, finely chopped

4 cloves garlic, minced

1 jalapeño, finely chopped

2 tomatoes, finely chopped

1 green bell pepper, diced

1 TBSP cumin

1 TBSP chili powder

Salt, to taste

1 can corn, rinsed and drained

Fresh cilantro, chopped

Cotija cheese, to top (optional)


Heat the cauliflower rice in their steamer bags as per the package instructions, then set aside.

Heat the oil in a large cast iron skillet over medium-high heat; add the onions, garlic, and jalapeño. Sauté for about 5 minutes, until the onion is semi-translucent. Add the tomatoes, cumin, chili, and salt to taste. Cook for a couple of minutes, until the tomato begins to soften, then add the bell pepper. Cook 3 or 4 minutes, until the bell pepper is fork-tender. Stir in the corn and cauliflower rice and cook until everything is heated through.

Taste and add more cumin, chili powder, and salt as desired. Stir in the cilantro, top with cotija if you want to, and serve.

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