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I love Mexican food and I do not miss a thing when it comes to rice as a supportive role to the main cast of characters.  And believe me this is a good staple for Mexican night around your house and sorry for the bad pic because I am not a photographer and trust me when I say that it is hard to get the mexi~rice look good via a lens…but the flavor and texture are there and that is what counts…Enjoy!!

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  • 1 head of cauliflower
  • 1/4 c. sliced green onion
  • 1/4 c. yellow onion-small dice
  • 1/3 c. celery-small dice
  • 2-1/2 Tbs mexican seasoning*
  • 3 TBS butter
  • S&P to taste.
  • Seasoning mixture:
  • 2 tsp ancho chili powder
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne red pepper
  • 1/4 tsp oregano
  • 1/4 tsp paprika


  1. Cut the stem off the head of cauliflower and chop into big pieces. 
  2. In a food processor add half the cauliflower and pulse until you have “rice” size pieces (save the remaining big pieces for another recipe like roasted or mashed caulifower or make a double batch of mexi rice~it freezes great.) 
  3. Using a medium size skillet over medium high heat add butter followed by the onions and the celery. 
  4. Saute for a few minutes then add cauliflower rice; continue to cook over medium heat for 10 minutes. 
  5. Add mexican seasoning and cook additional 10 minutes stirring often. 
  6. Reduce heat to low and cook an additional 10 minutes stirring occasionally.
  7. ***You can make this dish as spicy as you want.  This dish calls for  2-1/2 TBS of mexican seasoning and I think it is a good amount if you like heat; it also provides for a more drier texture which to me lends itself more like rice and less like cooked cauliflower.  If you want less heat add less seasoning mixture.


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