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In recent years, cauliflower rice has surged in popularity as a delicious and nutritious alternative to traditional grains. With its low carbohydrate content and impressive versatility, it has become a favorite for health-conscious eaters and those following low-carb diets. By transforming this humble vegetable into a rice substitute, home cooks can create satisfying meals that are both filling and packed with nutrients. The Spicy Hatch Chili Cauliflower Rice Bowl takes this concept to the next level, infusing the dish with heat and flavor thanks to the distinctive Hatch green chilies.

Hatch Chili Cauliflower Rice Bowl

Discover a delicious twist on a healthy classic with the Spicy Hatch Chili Cauliflower Rice Bowl. This recipe transforms cauliflower into a low-carb rice alternative, adding bold flavors from Hatch green chilies, black beans, and corn. Packed with nutrients, this dish is perfect for health-conscious eaters seeking satisfying meals. Learn how to create a vibrant bowl that balances spice and nutrition while enhancing your plant-based diet with this flavorful recipe.
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Ingredients
  

1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower)

2 tablespoons olive oil

1 cup Hatch green chilies, roasted and diced (fresh or canned)

1 small red onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon oregano

Salt and pepper to taste

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1/2 cup cherry tomatoes, halved

1 avocado, diced

Fresh cilantro, chopped, for garnish

Lime wedges for serving

Instructions
 

Prepare the Cauliflower Rice: If using a whole head of cauliflower, remove the leaves and the stem. Cut it into florets and pulse in a food processor until it resembles rice. Set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Add the Spices: Sprinkle in the cumin, smoked paprika, oregano, salt, and pepper. Stir to combine and let it cook for 1 minute to release the flavors.

        Incorporate the Vegetables: Add the riced cauliflower to the skillet, mixing it with the onion and spices. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

          Mix in the Hatch Chilies: Fold in the diced Hatch green chilies, black beans, and corn. Continue to cook for an additional 3-5 minutes until everything is heated through and well combined.

            Prepare for Serving: Once the mixture is ready, taste and adjust seasoning if necessary. Remove from heat and let it sit for a minute.

              Assemble the Bowls: Spoon the cauliflower rice mixture into serving bowls. Top with halved cherry tomatoes and diced avocado.

                Garnish and Serve: Sprinkle fresh cilantro on top and serve with lime wedges on the side for an extra burst of flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings