15-Minute Mexican Cauliflower Rice

If you are a fan of Mexican food this will quickly become a staple in your kitchen!

I’ve been holding off on posting an official recipe for this one-skillet wonder because I’m not sure I’ve ever made it exactly the same way twice. But what I’ve come to realize is, that is in fact, its greatest selling point. You can play with the rice, beans, vegetables, and toppings based on what you have on hand, but the overall impression and flavor remains relatively consistent. The result is a hearty but not overly heavy meal that’s loaded with fiber, protein, and antioxidants and ready in just 15 minutes.

Consider what’s below a roadmap to create your own Mexican-inspired dream skillet. I trust your creative instincts, but for those who enjoy specific options, these are a few of my favorite ways to mix it up:

• Sub cauliflower rice with cooked quinoa or cooked brown rice.
• Swap black beans with pinto beans or chickpeas.
• Top each serving with a fried or poached egg for added protein.
• Get in some extra greens by folding in few handfuls of baby spinach or kale and cook just until wilted.
• A few of my favorite mix-ins/toppings to experiment with are diced tomatoes, fresh corn, olives, queso fresco, toasted pepitas, and Sriracha.
• This Mexican rice serves two moderately hungry individuals as written, but don’t hesitate to double it if you’re particularly hungry.
• You can also use this Mexican cauliflower rice as a side dish for tacos/fajitas, stuffed into burritos or an amazing base for your favorite healthy bowl meals.

Guaranteed to light up your taste buds. 

15-Minute Mexican Cauliflower Rice

1 16-ounce package frozen cauliflower rice
1 tbsp olive oil
1 medium white onion, finely diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 15-ounce can black beans, rinsed and drained
2 cloves garlic, minced
1 jalapeno, seeded and minced
3 tbsp tomato paste
1 tsp sea salt
1 tsp cumin
1 tsp. chili powder
1/2 tsp paprika (regular or smoked)
3 tbsp fresh chopped cilantro
1 tbsp lime juice

Optional Garnish: Avocado Cream Sauce (recipe below)

Heat a skillet over medium heat. Add the oil and heat until it shimmers. Add the onion and bell peppers and sauté until soft and translucent, stirring occasionally, 5-6 minutes. 
Add the garlic and jalapeno and sauté until fragrant, 1-2 minutes. Add the tomato paste, salt, cumin, chili powder 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 black beans, cilantro and lime juice. Serve immediately.

Avocado Cream Sauce

2 large ripe avocados halved and pitted
1 cup Greek yogurt, sour cream (regular or vegan)
2 large cloves garlic minced
juice from 2 limes about 3-4 tablespoons worth
1/4 – 1/2 teaspoon kosher salt adjust to taste
1/8 teaspoon freshly cracked black pepper

Place the avocado, yogurt, garlic, and lime juice in the blender. Process until completely smooth adding water (1 tbsp) at at time until you reach your desired consistency. Season with salt and pepper, according to taste. Transfer to a serving dish and serve immediately or cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid. Sauce will keep well in the refrigerator for up to 48 hours, if you can make it last that long;)