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Mexican Rice

This Paleo Mexican Rice with red pepper and avocado is a perfect on-the-go lunch option. It combines protein, essential fats, and slow-release carbohydrates to keep you energized and satisfied throughout the day. Super tasty and easy to make, it's a great meal prep option for the whole family.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lunch
Cuisine: Mexican
Keyword: Grain-free Rice, Lunch Box Recipe, Paleo Mexican Rice
Servings: 4
Calories: 250kcal
Cost: 10

Equipment

  • Food processor
  • Non-stick saucepan

Ingredients

  • 1/2 Cauliflower
  • 1/2 Onion Diced
  • 1 tbsp coconut oil
  • 1 Garlic clove Crushed
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 Red capsicum Bell pepper, diced
  • ½ avocado Stone removed
  • 1 Egg Hard boiled

Instructions

  • First, place the cauliflower florets into the food processor, and blitz until the texture resembles rice.
  • Next, heat the coconut oil in a non-stick saucepan over medium heat. Add the onion and fry for a couple of minutes until golden. Add the cauliflower, garlic, and spices, and fry for another minute or so, taking care not to burn.
  • Add the diced red capsicum (bell pepper), combine well, and remove from the heat.
  • When cooled, transfer the rice to your lunch box. Dice the avocado (rub with a little lemon juice to stop it browning if you like) and the hard-boiled egg, and add them to the rice. Keep in the fridge until you’re ready to go!