Mexican food is probably my favorite type of food to eat. And it's really easy to make sans gluten since as far as grains, it's mostly corn based. It's nice to have grain-free options too though and I wanted to recreate my grandma's mexican rice + add a touch of how my husband and his mom make mexican rice by adding in comino (cumin) and bouillon.
I winged this recipe based on how I learned to make mexican rice and what I'd learned from my husband also. We were super impressed, and surprised! At how good it turned out, and with the exception of texture, how close it came in taste to the traditional version that we love.
I haven't made cauliflower rice from scratch yet. It seems so simple and not too time intensive but so far it's been a whole extra step that I've not wanted to take. So! I buy frozen cauliflower rice at the store (usually in bulk) and cook it based on the package instructions. Then, I'll use that plain, cooked version as the base of my cauliflower rice making. One day I'll get there (making it from scratch) and would like to so that on occassion, I can better support our local farms and use locally sourced cauliflower for cauliflower rice dishes.
To me, this recipe is quick to put together, with the bulk of the time spent just waiting for the water base to cook down - this takes about 30 minutes. During that time I like to work on other pieces of the meal, like the tortillas or taco filling. You can make a double batch of this or more and freeze a portion so that a side of mexican cauliflower rice is just a defrost away - it helps put a comfort food meal together quickly.
To make the recipe, once you have the cooked, plain cauliflower rice, you'll add that to a pan along with the diced onion, salt, garlic, and cumin. You can add a bit of avocado oil (or oil of your choice) if you want, but I don't find it necessary.
Once you have all of those ingredients in the pan add the tomato sauce and bouillon, and then fill the pan about a half inch from the top with water. You'll simmer this on medium high or so for about 30 minutes. You're cooking the rice until almost all of the liquid is cooked out so that you have the consistency of rice in these pictures. It won't be dry but there won't be any excess sauce.
The mexican cauliflower rice can be used as a side, as a topping on chalupas, as part of a taco, in a salad, a veggie bowl, or a wrap. You can get creative and add it to all kinds of dishes.
PrintMexican Cauliflower Rice
Ingredients
- 2 cups cauliflower rice, plain and cooked
- ¼ cup diced white onion
- ½ teaspoon cumin
- ½ teaspoon salt
- 2-3 oz tomato sauce
- 1 ½ cup of water or so
- ½ portion of a chicken bouillon cube (we used a vegan option)
*all measurements are estimates
Instructions
Start with cooked, plain cauliflower rice and add this to a 9 inch pan or skillet (or closest option that you have) on the stovetop. You'll then add the diced onion, salt, garlic, and cumin. You can add a bit of avocado oil (or oil of your choice) if you want but I don't find it necessary.
Once you have all of those ingredients in the pan add the tomato sauce and bouillon. I like to dissolve the half of the bouillon cube being used in the pan with the tomato sauce or you can even do this before adding the bouillon to the pan. Then, fill the pan about a half inch from the top with water. It should take about 1 ½ - 2 cups of water to do this. You'll simmer this on medium high or so for about 30 minutes. You're cooking the rice until almost all of the liquid is cooked out so that you have the consistency of the rice in these pictures. It won't be dry but there won't be any excess sauce.
Add any extra salt, garlic, or cumin to best suite your taste! Or even add in other flavorings to make this more of your own.
Leave a Reply