Just like the savory rice from your favorite Mexican restaurant, this version is made with cauliflower rice and comes together in minutes.
Ingredients
2 tablespoons olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 small serrano pepper, seeded and minced
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
16 ounces riced cauliflower, thawed if frozen
2 tablespoons tomato paste
1/2 cup low-sodium chicken or vegetable broth
1/4 cup finely chopped fresh cilantro
Juice from 1/2 medium lime, plus wedges for serving
Instructions
Heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, serrano, cumin, salt, and black pepper. Stir until combined and cook for 2 minutes more.
Add the cauliflower rice, tomato paste, and broth, and cook, stirring occasionally, until the liquid is absorbed and the cauliflower is tender, 3 to 5 minutes. Remove from the heat and stir in the cilantro and lime juice.
