Best 14 Mexican Cauliflower Rice From Frozen Recipes

MEXICAN CAULIFLOWER RICE

Steps:

• Place a large frying pan over medium low heat. Add the butter, garlic powder and onion flakes and gently sauté for 3 minutes.
• Add the cauliflower rice, salt and pepper and sauté for 3 minutes, until the cauliflower is beginning to soften.
• Add the tomato puree and stir well. Continue to cook for another 3-5 minutes until the cauliflower is cooked through.
• Take the pan off the heat and stir through the cilantro.
• Serve and enjoy.

MEXICAN CAULIFLOWER RICE

Steps:

• Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tsp oil to coat.
• Add ground turkey and cook for 7 minutes, breaking into small pieces with spatula and stirring often. Somewhere in the middle, add cumin, salt and pepper. Transfer to a bowl and set aside.
• Return skillet to the stove and swirl remaining 1 tsp oil. Add onion and garlic, and saute for 2 minutes, stirring often.
• Add bell pepper and jalapeno; saute for 3-4 minutes, stirring occasionally. Somewhere in the middle, add cumin, paprika, chili powder, salt, cayenne and black pepper. Add tomato paste and broth, stir to combine.
• Add fresh or frozen (do not thaw) cauliflower rice, previously cooked ground turkey and stir well. Cook for 2-3 minutes or until warmed through.
• Add cilantro, stir and serve warm.

MEXICAN CAULIFLOWER RICE

Steps:

• 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.
• 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.

MEXICAN CAULIFLOWER "RICE"

Steps:

• Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
• Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

LOW CARB MEXICAN CAULIFLOWER RICE

Steps:

• Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
• Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
• Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften about 4-5 minutes.
• Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender.
• Top with your favorite topping and serve hot.

RECIPE: MEXICAN RESTAURANT-STYLE CAULIFLOWER RICE

Steps:

• Heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, serrano, cumin, salt, and black pepper. Stir until combined and cook for 2 minutes more.
• Add the cauliflower rice, tomato paste, and broth, and cook, stirring occasionally, until the liquid is absorbed and the cauliflower is tender, 3 to 5 minutes. Remove from the heat and stir in the cilantro and lime juice.

SPANISH CAULIFLOWER RICE

Steps:

• In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes).
• Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
• Serve warm.

MEXICAN CAULIFLOWER RICE

Steps:

• In a small bowl, combine garlic powder, turmeric, fine sea salt and coriander. Set aside.
• Toss cooked cauliflower rice with vegetable oil and lemon juice.
• Add dry spice mix, tossing to coat.
• Toss in cheddar cheese cooked peas and corn. Try to toss the mixture instead of stirring to prevent the mixture from getting mushy.
• If you've tried this recipe, come back and let us know how it was!

MEXICAN CAULIFLOWER RICE

Steps:

• Heat the oil in a 10" or larger cast-iron skillet over medium-high heat. Once hot add in the onion and garlic, cooking 1 minute just until starting to soften. Add in the spices and cook, stirring, another 15-30 seconds until fragrant.
• Add in the cauliflower rice, stir to combine and cook another 3-5 minutes until most of the moisture has evaporated.
• Add in the Rotel and stir, cook another minute or so. Season with salt to taste and top with any desired toppings before serving.

EASY KETO MEXICAN CAULIFLOWER RICE SKILLET RECIPE

Steps:

• If you plan to rice the cauliflower yourself trim of the greens and cut into sizes that will fit into your food processor. Pulse until it resembles a rice like texture.
• In a large skillet heat the oil over medium-high heat. Add in the onion and garlic. Saute for 2 minutes until soft but not browned.
• Sprinkle in the chili powder and cumin. Stir until fragrant, about 30 seconds.
• Add in the cauliflower and stir letting it crisp up and any moisture evaporates. About 5 minutes.
• Add in the tomatoes and stir to combine. Taste for salt and add as needed.
• Sprinkle with cilantro and a squeeze of lime just before serving.

MEXICAN CAULIFLOWER RICE

Steps:

• Pulse cauliflower in a food processor until broken down into rice-size pieces.
• Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook, stirring, until softened and beginning to brown, 2 to 5 minutes. Add the cauliflower, tomatoes, cumin and salt; continue cooking, stirring, until the cauliflower is soft, 4 to 5 minutes more. Garnish with cilantro, if desired, and serve with lime wedges.

MEXICAN CAULIFLOWER RICE

Steps:

• Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with the s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets.
• Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.
• Add the garlic and jalapeno and sautee until fragrant, 1-2 minutes.
• Add the tomato paste, salt, cumin, and paprika and stir into the vegetables.
• Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.
• Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately.

MEXICAN CAULIFLOWER RICE

Steps:

• Cut cauliflower into small chunks. Remove any of the green leaves and thick stems. Rice cauliflower on food processor or grater.
• To make in a food processor: add cauliflower chunks into food processor and pulse until it resembles rice or couscous.To make with a box grater: carefully grate cauliflower into a large bowl.
• Heat olive oil in a large skillet over medium-high heat. Add onions, tomato and garlic. Saute for 10 minutes, until onions are completely softened.
• Add broth, tomato paste, salt, paprika and cumin. Mix together until tomato paste has completely dissolved.
• Add cauliflower rice and stir to fully combine with the broth. Cook for 3 to 5 minutes, until cauliflower has softened. Taste and season with salt, if necessary.
• Remove from heat and serve with chopped cilantro and fresh limes.

MEXICAN CAULIFLOWER RICE

Steps:

• Heat oil over medium in a large skillet. Add yellow onion and minced garlic; saute for 7-8 minutes or until the onion begins to soften and become translucent.
• Mix in the tomato paste, cumin, and chili powder - the ingredients will form a thick paste-like consistency while mixing, but will combine and loosen up as they heat.
• Add in the riced cauliflower and tomatoes. (The canned tomatoes do not need to be drained. Add some of the juice right along with the tomatoes. I used about 1⁄2 a can and about 1⁄2 of the juice.)
• Stir and saute the cauliflower mixture over medium heat for approximately 5 minutes longer. At this point, the cauliflower should be tender, but still have a bit of crisp. The rice will have absorbed the colors and flavors of the tomato paste and spices.
• Remove from heat. Squeeze a lime over the cauliflower rice and garnish with chopped cilantro and jalapeno.