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Whole30 rice recipe shown in a bowl with Mexican garnishes.
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5 from 6 votes

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Servings: 8 servings
Calories: 77kcal


  • 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