It’s no secret that I love Mexican food. I could blame it on the fact that I share a birthday with Cinco de Mayo (which requires celebratory chips & salsa and margs), or that I live in San Francisco which boasts some of the best tacos in the nation (I’m team La Taqueria, for the record). But I think it comes down to the simple fact that the fresh ingredients and bold flavors associated with tacos, guacamole and enchiladas cannot compare to any other food group. It also helps that the tomato could be its own food group in my world, so Mexican-inspired sauces and salsas are my go-to for sprucing up any meal.
Katie and I recently got together and cooked enchilada stuffed sweet potatoes (inspired by Against All Grain) and I got totally hooked on the grain free enchilada sauce we made with the dish. Inspired by this meal along with one of my all time favorite recipes, Paleo Fried Rice, I combined veggies, enchilada sauce, cauliflower rice and ground meat to satisfy my craving for a hearty and flavorful dinner in this Mexican Fried Rice recipe.. Topped with your choice of cilantro, avocado, plantain chips, or whatever your heart desires, this Mexican Fried Rice dish can be served in many creative ways. Be sure to make a double batch if you want leftovers, because it will go quick!
- 1 batch of Against All Grain enchilada sauce
- 4 tablespoons of butter or ghee
- 1 pound of ground beef or ground turkey
- 1 head of cauliflower, chopped
- 2 bell peppers (orange, red or yellow taste best), diced
- 1 teaspoon of chopped garlic
- 1 lime
- 1 tablespoon of fresh cilantro, chopped
- 1 avocado, diced
- 1 tablespoon of paprika
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Start by making one batch of Against All Grain enchilada sauce.
- Add 2 tablespoons of butter or ghee to pan over medium heat. Once melted, add in ground meat.
- Brown the meat in the pan over medium heat (for about 10 minutes).
- While the meat is browning, add the cauliflower into a blender or food processor and pulse a few times until cauliflower is the consistency of rice. It's important not to overdo it here or it will turn into cauli mash. Set aside.
- Add 2 tablespoons of ghee or butter into a separate medium sized pan. Once ghee starts to melt, add in diced peppers and chopped garlic. After 1-2 minutes (once peppers begin to soften a bit), add in the cauli rice. Mix every minute or so and cook until cauliflower starts to brown, after about 10 minutes.
- Once the meat is near done, mix in the paprika, chili powder and cumin. Drain any excess fat from the pan and set aside.
- After the cauli rice is cooked, add in the meat and enchilada sauce.
- Top with chopped cilantro and avocado, and serve with a wedge of lime. Enjoy!
- Consider serving the dish inside of a baked sweet potato for an extra hearty meal, or topped with a fried egg for a yummy brunch version.
Candice
I’m Candice. I love writing, baking, and learning about all things paleo and food-related. After years of juggling a vegetarian diet and health issues, I swapped out bread for bacon and haven’t looked back! I create recipes and share my tips to help people live happier, healthier lives through informed food choices. When I’m not experimenting in the kitchen, you can find me hiking, practicing yoga and exploring the Pacific Northwest.
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