This Mexican “rice” is a great grain-free alternative and pairs well with chicken fajitas for a complete meal!
I’m excited the message about real, unprocessed foods is slowly reaching the mainstream. Last week, the New York Times announced that a “large and exhaustive new analysis by a team of international scientists found no evidence that eating saturated fat increased heart attacks and other cardiac events.”. This latest study only affirms this study from The British Medical Journal, this study from The American Journal of Clinical Nutrition, and dozens more. Saturated fats are not the enemy!
So what kinds of fats should we eat? Unprocessed fats from healthy sources help keep a body healthy and help heal from disease and inflammation. Saturated fats from organic, pastured animals are rich in omega-3 fatty acids and have been a staple of my diet, especially while healing from Hashimoto’s disease.
Here are the fats and oils I use in my kitchen:
- Organic Butter
- Coconut Oil
- Organic, Pastured Lard
- Organic, Pastured Tallow
- Palm Oil (from sustainable sources)
- Ghee (so easy to make yourself!) {link to instructions}
- Olive oil (in strict moderation)
I only use olive oil in moderation because it contains quite a bit of omega-6 fatty acids. Omega-6 is an essential fat, but we tend to consume too much of it. It’s ideal to eat a diet with twice as much omega-3 as omega-6 to reduce inflammation and keep the body healthy.
When I cook Mexican food, I tend to reach for the coconut oil because the flavor blends well with cumin, garlic and other Mexican spices. I have sorely missed Mexican rice since I started eating a grain-free diet a few years ago. This “riced” cauliflower dish substitutes beautifully with bright, vibrant flavors and a bit of spice. Come back later in the week when I’ll share with you the perfect Slow-Cooker Chicken Fajitas to pair with this side dish.
PrintMexican Rice (Grain-Free, Paleo)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Category: Side Dish
- Diet: Gluten Free
Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion, chopped
- 2 Roma tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon Celtic sea salt
- 1 teaspoon ground cumin
- 1 teaspoon powdered garlic
- 2 teaspoons chili powder (you can add more if you like a bit more heat)
- 1/2 jalapeño, seeded and chopped
- 1/2 cup homemade chicken stock(I make this once a week and store it in mason jars in the refrigerator)
- 1 head cauliflower, “riced”*
- 1/2 cup chopped cilantro
Instructions
- Heat coconut oil in a pan over medium heat and swirl to coat. Add onion, then cook until the onion is just turning soft and translucent, about 5-7 minutes. Stir in tomatoes and cook for 5 minutes, until tomatoes have softened and start to release their moisture. Add tomato paste, salt, cumin, garlic, chili powder and jalapeño to the pan, stirring until hot, about 3 minutes. Stir in chicken stock and bring the mixture to a simmer, stirring occasionally, about 5 minutes. Stir in cauliflower and cook, stirring occasionally, until incorporated and cauliflower just begins to turn soft, about 5 minutes. Sprinkle with cilantro. Serve.
- *To rice cauliflower: Cut cauliflower into bite-size pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat. As an alternative, you can grate the cauliflower with a cheese grater or chop finely with a large chef’s knife.
Nutrition
- Serving Size: Serves 4-6
Keywords: mexican rice
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