One Pan Creamy Vegan Mexican Cauliflower Rice
A healthier, veggie-filled twist on traditional Mexican rice that is low-carb, high in fiber, and comes together in 30 minutes!
Servings 8
Calories 45kcal
Cost $7
Equipment
- 1 pan large
- 1 food processor optional, for ricing cauliflower if using a whole head of cauliflower
Ingredients
- 2 10 oz bags cauliflower rice fresh of frozen
- 1 15 oz can tomato sauce plain
- ¼ cup green chilies
- ¼ cup jalapeños jarred and chopped, optional if you want spice
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ cups vegetable broth
- 2 tablespoon gluten-free flour stir in when it's almost done to thicken
- salt to taste
- fresh cilantro for garnish
Instructions
- Add all of the ingredients into a large pan.
- Cover and bring to a boil then turn down to simmer for 30 minutes or until all of the liquid is absorbed. Stir every 10 minutes!
- Stir in gluten-free flour in the last few minutes of cooking to thicken.
- Garnish with fresh cilantro and enjoy!
Notes
Do not leave the cauliflower rice unattended for the full 30 minutes. Instead, make sure to stir it at least 3 times.
Add the cilantro on at the end as a garnish! Do not cook the cilantro as it is best fresh!
Don’t like spice? Omit jalapeños and use very mild green chilies! Can’t find mild green chilies? Use finely diced bell peppers.
Use fresh or frozen cauliflower rice.
Nutrition
Calories: 45kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 558mg | Potassium: 407mg | Fiber: 3g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 39mg | Calcium: 29mg | Iron: 1mg
