This Gluten-Free Vegan Spicy Mexican Cauliflower Rice recipe is an easy, healthy one-pot meal that's ready in less than 20 minutes. Enjoy it as a side dish or wrapped in a burrito for a quick and easy meal! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Nut-Free | Keto-Friendly | Paleo-Friendly | Medical Medium® Compliant }
Dice the onions, jalapenos, green onions, garlic, and cilantro.
Saute the veggies:
Add the avocado oil, diced onions, diced jalapenos, and garlic to a skillet and lightly saute' on low-medium heat for 2-3 minutes, or until the onions are soft.
For the cauliflower rice:
Add the remaining ingredients, stirring until well combined (for about 2-3 minutes) to make sure the cauliflower is soft and everything is evenly heated.
Taste and adjust seasonings to your preference.
Optional: garnish with extra chopped green onions or cilantro.
Notes
Cauliflower Rice: Fresh or frozen cauliflower rice will work. If you don't like cauliflower rice and still want to make "Mexican Rice", you can substitute the cauliflower rice with regular organic white rice in the same amount.Tomatoes: Fresh organic diced tomatoes are best, but you can also use organic diced tomatoes in a glass jar or BPA-free can if you are short on time.Avocado Oil: This can be substituted with organic extra-virgin olive oil. For an oil-free option, you could also use (2) tablespoons of organic veggie broth. Just make sure it doesn't contain citric acid.Onions: I like to use organic white onions in this recipe. You can use any variety, however, I wouldn't recommend "sweet" onions.Seasonings: Taste the rice and adjust the seasonings to your preference.Jalapeno + Cayenne Pepper: Reduce or omit if you don't like spicy or will be serving this dish to children.Himalayan Pink Salt: This is the salt of my preference, but you can always use sea salt.