Green Mexican Cauliflower RiceSince I prepared cauliflower rice, I’ve been experimenting with the recipe. My mom became a fan! Now, she always has a cauliflower in the refrigerator so she can make “rice” with it when she doesn’t have time to think what to prepare for supper. Green Mexican Cauliflower RiceSince the first time I made the cauliflower rice, I wanted to give it a Mexican twist. In Mexico, rice is a staple food, and there are a thousand ways to prepare it. One of my favorites is the green rice, full of herbs and flavor, so I decided to make the green Mexican cauliflower rice. Green Mexican Cauliflower Rice. The basic ingredients for this type of rice are cilantro (coriander) and poblano chiles. They are responsible for the green color and for the intense flavor. I know that some people do not you like the taste of cilantro, but there is no problem, you can substitute it with parsley. Green Mexican Cauliflower RiceUsually it’s a very mild type of rice, not very hot. But this time I got two very spicy chiles. For me it was ok, I like how you can completely change the flavor of a dish by just adding some spiciness. I don’t know if it’s true, but I once heard that chiles are spicier during rainy seasons. Lately we have had rainy days, maybe that’s why.Green Mexican Cauliflower RiceThe preparation method it’s really simple, you only have to pulse the cauliflower with the cilantro until it has the appearance of grains of rice. Then you sauté together the onion, garlic and poblano together. You add the cauliflower and it’s ready. That simple! Green Mexican Cauliflower RiceIt’s a delicious fusion between the cauliflower rice and the green rice. I really like its flavor, I love the spiciness that the poblanos add to the mix.

Green Mexican Cauliflower Rice
Serves 4
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 head cauliflower (the one I used was a yellow cauliflower, hence the color)
  2. 1 Tablespoon olive oil
  3. ¼ onion, finely chopped
  4. 1 clove garlic, finely chopped
  5. 2 poblano chiles
  6. 1 cup cilantro, well packed
  7. Salt and pepper
Instructions
  1. Wash the cilantro and the poblano chiles. Wash, remove core and leaves, trim and coarsely chop the cauliflower into small florets.
  2. Roast, peel and chop the poblano chiles.
  3. Place the cauliflower florets and the cilantro leaves in a food processor and pulse until the cauliflower is small and has a rice texture. Don’t over process! Make sure that the cauliflower and the cilantro are completely dry before putting them in the food processor. Reserve
  4. In a medium skillet, heat the olive oil over medium-high heat. Add the onion, garlic and chopped poblano chile, sauté for 5 minutes. Add the cauliflower and sauté for 8 more minutes or until the cauliflower is crispy on the outside but tender on the inside. Season to taste with salt and pepper.
  5. Before serving, stir with a fork.
  6. Enjoy!
Sweet Cannela https://www.sweetcannela.com/

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