Whole30 Mexican Rice
A healthy whole30 rice recipe that packs in tons of nutrition and Mexican flavor. Perfect for anyone looking for a paleo rice recipe, or anyone who just wants a light, low carb rice dish.
Servings: 8 servings
- 1 head cauliflower medium sized
- 1 tablespoon olive oil
- 1 onion minced
- 2 cloves garlic minced
- 1 carrot chopped
- 1 cup peas (use snap peas or omit for Whole30 compliant)
- 3 tablespoons coconut aminos
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons cumin
- 1/2-1 teaspoon chili powder depending on the intensity
- 1/4 cup tomato paste
- 2 limes
- cilantro chopped, to garnish
Break apart cauliflower, and “rice” half of it at a time in a food processor. Alternately, you could finely chop it with a knife, but that would take a long time.
Add olive oil to a large wok or frying pan, and saute the onions and garlic until they are soft over medium-high heat. Add the carrots, corn, and peas, and continue to saute until the carrots are soft.
Add the spices and soy sauce to the vegetable mixture.
Add the riced cauliflower to the wok with the vegetable mixture, and add the tomato paste, stirring to lightly cover all of the “rice” mixture.
Continue to cook over medium-high heat for 8-12 minutes, until cauliflower is softened.
Garnish with fresh squeezes of lime juice and cilantro.
*Be sure not to over chop the cauliflower. Cauliflower that is too finely chopped will result in a watery dish.
Use very high heat to stir fry the rice to help evaporate excess liquid, so that the cauliflower rice has a similar texture to a traditional rice.
Calories: 77kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Sodium: 659mg | Potassium: 415mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1590IU | Vitamin C: 50.2mg | Calcium: 45mg | Iron: 1.4mg