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Home / Blog / Mexican “Rice”

Mexican “Rice”

Jul 1, 2014 · 9 Comments

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We had a party for my mother-in-law this weekend, who recently got married, and I made paleo whoopie pies with pink coconut whipped cream (colored with beets, not weird things), as well as macaroons, which both turned out amazing! The macaroons were really easy to make, and I made them pink as well because anything pink is extra fun.

The macaroon recipe will only be in my newsletter (not on my blog), which goes out this week! Are you signed up for my newsletter yet? If not, you can enter your email address on the top right of this page! Readdddddddy, GO!

So I’ve been on a serious Mexican food kick lately! Just ask my husband; I’ve been eating my Taco Salad non-stop for weeks straight. The Creamy Cilantro Lime Dressing is to die for! This “rice” turned out perfect, it reminded exactly of the Mexican rice I once loved! Who says you can’t have your rice and eat it too? Or something like that…

Happy cooking!

Mexican Rice

Print Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Side Dish
Servings 4

Equipment

  • Stovetop

Ingredients
  

  • 1 tablespoon ghee (or coconut oil)
  • 1 medium cauliflower
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup green bell pepper, chopped
  • 1-2 jalapeños, seeded and diced
  • 1/4 cup tomato paste
  • 2-3 tablespoons chili powder adjust to your taste
  • 1/4 cup fresh cilantro, chopped
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions
 

  • You can "rice" the cauliflower two different ways – 1. Chop the cauliflower into small pieces and pulse in your food processor until it looks similar to rice in size. OR 2. If you don't have a food processor, you can use a box grater to grate the cauliflower.
  • Melt the ghee in a large pan over medium heat. Once the ghee has melted, add the diced onion and sauté until soft. Add the bell pepper and sauté for 2 minutes. Add the garlic and jalapeño and sauté until fragrant, about 30 seconds.
  • Add the tomato paste, chili powder, salt and pepper to the pan. Stir well. Add the riced cauliflower and cook for 8-10 minutes, or until the cauliflower is cooked to your liking. Stir in the cilantro. Taste and adjust salt and pepper to taste. Enjoy!
Tried this recipe?Let us know how it was!

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Blog, Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo, Side Dish, Vegetarian, Whole30 cauliflower rice, clean eating, healthy, mexican rice, Paleo, rice

Reader Interactions

Comments

  1. Kiersten says

    July 1, 2014 at 5:47 am

    YUM! I love Mexican rice. This would go perfect with my tacos de lengua!

    Reply
    • livinglovingpaleo says

      July 3, 2014 at 7:57 pm

      It so would, Kiersten!

      Reply
  2. Just Love Your Guts says

    July 1, 2014 at 7:23 am

    Yummy!!! Oh I hope I have a chance to make this over the weekend, it sounds delicious!!

    Reply
    • livinglovingpaleo says

      July 3, 2014 at 7:57 pm

      Thanks, Heather!! I’d make it for you any day! 😉

      Reply
  3. talesofapaleomom says

    July 1, 2014 at 4:15 pm

    Looks delicious! Hoping to make tomorrow 🙂

    Reply
    • livinglovingpaleo says

      July 3, 2014 at 7:56 pm

      I’d love to hear how you like it! 🙂

      Reply
  4. Priscilla says

    July 15, 2014 at 4:31 pm

    Ahh I signed up for your newsletter a day too late!! Is it possible to get that macaroon recipe somehow? 🙂

    Reply
    • livinglovingpaleo says

      July 17, 2014 at 3:34 pm

      Of course, Priscilla! I’ll email it over right now, let me know if you don’t receive it within the next hour! 🙂

      Reply
  5. TraciE says

    March 26, 2017 at 6:27 am

    Sounds lovely but it will need some smoked cumin. Trying it tomorrow night.

    Reply

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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