Rice is one of the carbs that I will indulge in from time to time when not doing a Whole30. It’s also one of those foods that gets discussed in the Paleo world. Some people eat it, and some people don’t. Arguments tend to be about the length of time that humans have been eating it and the relative ease with which it is digested. In general, Paleo goes towards white rice because it is easier to digest and it doesn’t have any of the anti-nutrients that are found in brown rice. I know that’s a big difference from what mainstream nutritionists say, and I wish I had the definitive answer, but I don’t. I just try to do what is right for me and my body.
Most of the time, I love having made the switch to cauliflower rice. I will admit, though, that one of my favorite comfort foods is a bowl of rice with butter and salt. So, so good. I have done that with ghee and cauliflower rice with some success, but sometimes there just isn’t any alternative to sticky, chewy, simple rice. Or sushi. With this recipe, though, I was going for flavor as well as comfort and it worked out great! I felt like I was eating Mexican rice and it was delicious. Just what I was looking for.
My least favorite thing about cauliflower rice is that it makes a mess every time I prep it. I can’t seem to figure out a way to avoid having all those little tiny bits of cauliflower stuck to the counter or the floor. If you have any secrets out there, I’d love to hear them!
With this particular batch, I used a 1/2 teaspoon of chipotle powder and it was pretty spicy. Not too spicy, I don’t think, but spicy. Some avocado went really nicely to cool it down. If you are sensitive to spice, you might try a 1/4 teaspoon first and then add from there. And I had a green bell pepper, but if you have red or yellow or orange, then go for it. Don’t let the color of your pepper stop you from making this spicy bowl of comfort food!
Mexican Cauliflower Rice
1 head cauliflower, riced
2 tsp. F.O.C. (fat of choice, I used lard from a pastured pig)
1 onion, chopped
1 green bell pepper, finely chopped
1 jalapeno, minced
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried oregano
1/4 – 1/2 tsp. chipotle powder
3/4 c. tomato sauce
2 Tbsp. minced cilantro
- Microwave riced cauliflower for 6 minutes in a covered bowl. After 6 minutes remove cover and set aside.
- Melt F.O.C. in a large sauté pan over medium-high heat. Add onions, bell pepper, and jalapeno to the pan and sauté for about 10 minutes until the onion is translucent and the vegetables have softened.
- Add the salt, cumin, garlic and onion powder, oregano and 1/4 tsp. chipotle powder. Stir to combine.
- Pour in the tomato sauce and add the steamed cauliflower rice.
- Stir everything together, add cilantro, and taste.
- Add additional chipotle powder, salt, or a squeeze of lime.