Can I freeze loaded Mexican cauliflower rice?

Honestly? I wouldn't. Cauliflower gets watery when thawed, and the texture turns mushy. But it keeps so well in the fridge for 3 days that freezing isn't really necessary. If you must, freeze just the seasoned veggie mix and add fresh cauliflower rice when reheating.

How do I make it spicier?

Ooooh, I love this question! Try adding diced jalapeños with the bell pepper, using hot chili powder, or stirring in a chopped chipotle pepper in adobo sauce (that's my secret weapon!). A dash of cayenne works too - just taste as you go!

Can I use frozen cauliflower rice?

Yes! Just thaw and squeeze out ALL the excess moisture in a clean towel first. Frozen tends to be wetter, which can make your dish soggy. I still prefer fresh for texture, but frozen works in a pinch!

Is this actually low-carb like regular cauliflower rice?

Mostly! The black beans and corn add some carbs, but it's still way lower than traditional rice. For stricter low-carb, reduce the beans/corn by half and bulk up with extra cauliflower and veggies. Either way, it's a healthier swap that doesn't skimp on flavor!

Irresistible Loaded Mexican Cauliflower Rice in 30 Minutes

Name: Irresistible Loaded Mexican Cauliflower Rice in 30 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 large head cauliflower, grated or processed into rice; 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 cup black beans, drained and rinsed; 1 cup corn kernels; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp paprika; Salt and pepper to taste; 1/4 cup fresh cilantro, chopped; 1 lime, juiced; 1/2 cup shredded cheese (optional); 1 avocado, sliced (for serving)

Description

A flavorful and healthy twist on traditional Mexican rice, made with cauliflower rice, black beans, corn, and spices. Perfect for a low-carb meal.

Ingredients

1 large head cauliflower, grated or processed into rice
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 cup black beans, drained and rinsed
1 cup corn kernels
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
1 lime, juiced
1/2 cup shredded cheese (optional)
1 avocado, sliced (for serving)

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Instructions

Grate or process the cauliflower into rice-like pieces.
Heat olive oil in a large skillet over medium heat.
Add onion, garlic, and bell pepper. Sauté for 3-4 minutes.
Stir in the cauliflower rice, black beans, corn, cumin, chili powder, and paprika. Cook for 5-6 minutes.
Season with salt and pepper.
Remove from heat and mix in cilantro, lime juice, and cheese if using.
Serve hot with avocado slices on top.

Notes

Use fresh cauliflower for the best texture.
Add jalapeños for extra heat.
Store leftovers in the fridge for up to 3 days.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Main Dish
Method: Stovetop
Cuisine: Mexican