Drawing inspiration from the beloved tomato-infused rice served at Mexican restaurants, this rendition delivers the same familiar taste while incorporating more vegetables. As with all cauliflower rice dishes, the tender florets won't fool you into thinking they're actual rice grains—but that's beside the point. This veggie-packed substitute features a gentle warmth, a touch of tomato sweetness, and is brightened by a splash of zesty lime.
Video Guide: Mexican Restaurant-Style Cauliflower Rice
Beyond a Side Dish: Versatile Uses
My philosophy for quick weekday sides is simple: minimal effort, maximum payoff. I gravitate toward recipes that rely on pantry staples, require little time, and deliver bold flavor. It's a bonus if they're nutritious too. This cauliflower rice ticks every box and has earned a regular spot in my weeknight rotation. Don't limit it to a side—use it as a foundation for burrito bowls or to add substance to taco salads.
For convenience, I typically use pre-packaged fresh cauliflower rice. However, frozen (thawed first) works well, or you can pulse a whole cauliflower in a food processor. Cooking time may differ based on the size of the cauliflower pieces.
Learn to make cauliflower rice: How To Make Cauliflower Rice
Mexican-Style Cauliflower Rice Recipe
Serves 4 to 6
2 tablespoons olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 small serrano pepper, seeded and diced
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 16 ounces cauliflower rice, thawed if frozen
2 tablespoons tomato paste
1/2 cup low-sodium chicken broth
1/4 cup finely chopped fresh cilantro Juice from 1/2 medium lime, plus wedges for serving
Warm the olive oil in a spacious, deep skillet over medium heat until it glistens. Toss in the diced onion and sauté, stirring now and then, until translucent—roughly 5 minutes. Next, incorporate the minced garlic, diced serrano, cumin, salt, and black pepper. Mix thoroughly and continue cooking for an additional 2 minutes.
Then, add the cauliflower rice, tomato paste, and chicken broth. Cook while stirring occasionally until the liquid has been fully absorbed and the cauliflower turns tender, about 3 to 5 minutes. Take the skillet off the heat and fold in the chopped cilantro and lime juice.
Storage and Leftovers
Storage: Refrigerate any leftovers in a sealed container; they will stay fresh for as long as 4 days.
