An easy low carb Mexican cauliflower rice that only takes a couple minutes to prepare. And, this simple dish can be made with only 4 common ingredients!
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No one wants to spend a lot of time in the kitchen during the nice days of summer. So, I’ve been coming up with some easy dishes to enjoy over the summer months.
I like to take advantage of the fresh produce in summer. But, there are some days I look for shortcuts in cooking or it’s been a while since I’ve shopped for produce. So, I always keep canned veggies in the pantry.
I often keep diced tomatoes on hand. And, I like to buy them in different seasonings. I especially love the cans of diced tomatoes with green chilis.
One of the most popular recipes at Low Carb Yum uses a can of the diced tomatoes with chilis. That recipe is my Mexican Zucchini and Beef.
Now, I’ve got another super easy recipe using the tomato chili blend. This time, it’s a Mexican cauliflower rice dish.
If you use the canned tomatoes, you’ll only need 4 total ingredients. However, I added an option to use fresh produce for those who would rather not use the canned tomatoes.
Fresh produce is always best, in my opinion. But, with my busy schedule, I don’t always have time for picking it up.
This is one of those meals that you can just throw together and put in the oven. I bet you could also cook this in the slow cooker if you don’t want to heat up the house over the summer.
I don’t like to eat heavy meals during the summer either. And this Mexican cauliflower rice side dish is super light. It makes a great side for grilled meat.
If you love the flavors of Mexican food, you’ll definitely want to give this one a try. I like my food extra spicy so I sprinkle on red pepper flakes just before serving. This is optional, of course.
I know a lot of people think those of us that follow the low carb way of eating take cauliflower a bit too far. My Filipino father did all the cooking when I was growing up. So I ate rice every day. For me, rice is a comfort food. Much more so than bread and pasta.
Although I often eat cauliflower rice as a plain side dish, I like to change it up on every now and then. The addition of Mexican flavors is a nice change. And, it’s such a cinch to throw together. You can even use up some leftover cauliflower rice if you’d like.
Some say I went a little overboard with my cauliflower chocolate pudding recipe. But, I find it’s a great way to sneak a healthy veggie into a chocolate treat. I still need to try those yummy looking cauliflower brownies that I saw over at I Breathe I’m Hungry too!
Low Carb Mexican Cauliflower Rice
Can be served with slow cooker vegan chili on top for a filling meal.
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Mexican Cauliflower Rice
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- 6 cups grated cauliflower about 1 head
- 1 can Mexican style diced tomatoes with green chilis (10 ounces) see note
- 1/2 teaspoon salt
- 2 tablespoons fresh cilantro
- dash of red pepper flakes optional
- In 1 1/2 quart baking dish, mix the cauliflower, diced tomato blend, and salt together until well combined.
- Bake at 350F for 40 minutes, stirring about halfway through. Sprinkle on fresh cilantro and optional red pepper flakes.
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Note on Nutritional Information
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