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Trader Joe's Mexican-Style Cauliflower Rice Recipe

Mexican Cauliflower Rice
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★★★★★

5 from 2 reviews

Ingredients

Scale

16 oz frozen or fresh riced cauliflower

1/2 cup red, yellow or orange bell peppers or sweet peppers, diced

1 small tomato, finely diced

2 tablespoons fresh cilantro, chopped

1 jalapeno, finely diced (remove seeds if prefer less spicy)

1 teaspoon diced garlic (about 2 cloves)

1 1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

Juice of 1/2 a lime

1 1/2 teaspoons olive oil

Instructions

  1. In a large bowl mix together riced cauliflower, peppers, tomato, cilantro, jalapeno and lime juice.
  2. If cauliflower rice is frozen, no need to defrost. Just break up chunks and stir together with other ingredients.
  3. In a large skillet, drizzle olive oil
  4. Over medium heat, saute the garlic for about 30 seconds
  5. Add the cauliflower mixture to the skillet and saute for 30 seconds
  6. Add the salt and cayenne pepper and mix to incorporate with the cauliflower in the skillet
  7. Press the cauliflower into a single layer in the skillet and let cook over medium to high heat until liquid has cooked off, about 10 to 15 minutes
  8. Cauliflower should be fluffy with a rice-like texture and browned on side contacting skillet.
  9. Cooking out the moisture removes the strong cauliflower flavor and lets the flavors of the ingredients meld
  10. Store any leftovers in an airtight container in the fridge. Easily reheat in the microwave.

Nutrition

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