Wednesday, October 2, 2013


Paleo Mexican Rice
I always get sad at Mexican restaurants when I request no rice and beans. I've so missed it! This cauliflower rice version is bursting with veggies and tex-mex flavors. This makes the perfect side for fajitas or fish tacos.  Not a cilantro fan? Simply leave it out. 

This is a great side dish for fajitas, tacos or Mexican brunch. Leftovers would be great in a fritatta! This is another one of those sneaky three-diets-one-dinner trick meals. You can serve this to anyone-- paleo or otherwise. They won't even know the "rice" isn't rice. You might even have to convince them that this isn't the real thing. 

spanish cauliflower rice

Paleo Mexican Cauliflower Rice
serves 6-8
1 head cauliflower, chopped
1 Tablespoon Coconut Oil
1/2 onion, chopped
1 carrot, peeled and chopped
1/2 red bell pepper, chopped
1 jalapeno, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
2 cloves garlic, minced
1 1/2 cups chicken broth
1 cup chopped canned 
1/2 cup cilantro
Heat coconut oil in a medium saucepan over medium high heat. Toss in the onion, carrot, red bell pepper and jalapeno. Cook, stirring frequently, until the veggies have softened, about 6-8 minutes. Meanwhile, rice the cauliflower in a food processor or with a box grater. It should resemble rice. Add cumin, chili powder, salt and garlic to the pan. Cook 30 seconds, then stir in cauliflower, chicken broth and tomatoes. Bring to a strong simmer, stirring occasionally, for 20-25 minutes, until all the liquid has evaporated.  Stir in cilantro and serve. 
paleo spanish rice recipe

1 comment:

  1. So you are ready to trick :) Looks delicious, I have to make it so I can taste it.


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