Sometimes the prospect of coming up with side dishes can be daunting–necessary evils that are needed to round out a meal. Some dishes aren’t even a challenge when viewed in isolation. Rather, they take on new levels of complexity when you need to scale them for a crowd or when you need to manage cooking space. Because I’ve been there many times, I love it when I happen across a side dish that is easy and doesn’t require much of my attention to make. It can be tossed together and mostly left to cook along on its own while I focus my attention on other things. This Easy “Mexican” Cauliflower Rice is just that kind of side dish.
In addition to being easy, another thing that this Easy “Mexican” Cauliflower Rice has going for it is that it’s a great multi-tasker. I’ve used it as a side dish for a dinner party, a main dish for a meatless weeknight dinner, and a component for a taco bar. Most recently, it made an appearance as part of a pulled pork taco bar dinner that we made on our Family Vacation to the Outer Banks. (Check out the menus.) I kind of wish I’d thought of this for my last Cinco de Mayo Dinner Party too. 🙂 There’s always next time.
Give it a try for your next dinner party (or really any occasion) and see how easy it is!
Side Note: I felt the need to put “Mexican” in quotes, because this wouldn’t pass for authentic on a good day. However, it was the best way I could come up with to get the idea across.
What You Need to Make Easy “Mexican” Cauliflower Rice
Equipment
- Large Sauté Pan or Skillet
- Rubber Scraper – Or other stirring utensil
- Measuring Cup – This is for the shredded cheddar cheese. You can measure it if you want to or just add it to taste.
- Grater – Optional. Only if you want to shred your own cheese.
Ingredients
- Cauliflower Rice – I buy the frozen bags. You can use fresh or make your own if you prefer. The frozen bags that I buy range from 10.5 – 12 ounces each, depending on where I get them. This recipe works either way. You really don’t need to bother adjusting the salsa or cheese. The whole point of this recipe is for it to be easy. There is no need to make it a mini math problem.
- Salsa – I use a 24 ounce jar for 4 bags of cauliflower rice. Assume approximately 6 ounces of salsa per bag. Pick your preferred level of spiciness. Personally, I like using a hot salsa but will switch to medium or even mild if that’s the right thing for my audience. I have no brand preference for this use case. This isn’t a time when fancy salsa is needed. If you want to get fancy salsa, use that as a topper for whatever you may be serving with this Super Easy Mexican Cauliflower Rice, like fajitas.
- Shredded Cheddar Cheese – I buy pre-shredded cheese at the store. However, pre-shredded cheeses often contain an anti-caking agent which adds about 1 gram of carbs per ¼ cup of shredded cheese. I use about a ½ cup per bag of cauliflower rice.
- Avocado Oil or Olive Oil – This is just for cooking the cauliflower rice.
Getting Started with Making Easy “Mexican” Cauliflower Rice
This Easy “Mexican” Cauliflower Rice is very straightforward to make.
Start by heating the oil over medium high heat. Pour in the cauliflower rice, breaking up any clumps.
Once you’ve eliminated clumps of frozen cauliflower rice, pour in the entire jar of Salsa. Stir until the cauliflower rice is completely coated in the salsa.
Cover with a lid and cook until the cauliflower rice is cooked through, stirring occasionally. About 15 – 20 minutes.
When the cauliflower rice is cooked through, add in the shredded cheddar cheese. You can use the listed 2 cups of cheddar or just add it to taste by the handful. I’m personally a fan of the “add it by the handful” method, but that’s just me and cheese. Stir until the cheese is incorporated throughout the cauliflower rice and melted.
Remove from the heat and serve immediately. This Easy “Mexican” Cauliflower Rice is great served with tacos / fajitas / burritos. However, it can certainly be enjoyed on its own or dressed up with some sour cream, guacamole, or queso. Enjoy!
Easy “Mexican” Cauliflower Rice
Ingredients
- 1.5 – 2 tablespoons Avocado Oil Or Regular Olive Oil
- 48 ounces Cauliflower Rice 4 (12-ounce bags). If your store only has 10 or 10.5 ounce bags, go with it.
- 24 ounces Salsa 1 (24-ounce) jar. Pick whichever salsa spice level you prefer.
- 2 cups Cheddar Cheese Shredded
Instructions
- Heating 1.5 – 2 tablespoons Avocado Oil over medium high heat. Pour in 48 ounces Cauliflower Rice, breaking up any clumps.1.5 – 2 tablespoons Avocado Oil, 48 ounces Cauliflower Rice
- After all frozen clumps are gone, pour in the entire 24 ounces Salsa (1 jar). Stir until the cauliflower rice is completely coated in the salsa.24 ounces Salsa
- Cover with a lid and cook until the cauliflower rice is cooked through, stirring occasionally. About 15 – 20 minutes.
- Add in 2 cups Cheddar Cheese (shredded). Stir until the cheese is incorporated throughout the cauliflower rice and melted.2 cups Cheddar Cheese
- Remove from the heat and serve warm.
Equipment
- Rubber Scraper Or other stirring utensil
- Measuring Cup
- Grater Optional for shredding cheese
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