Spicy Cauliflower Rice with Beans & Corn – Healthy Mexican Rice Recipe

Cauliflower rice is a great way to lighten up your meals without sacrificing flavor – and this spicy cauliflower rice recipe takes it a step further with beans and corn for texture and staying power.

Loaded with vegetables and a bold spice mix, this Mexican-inspired dish delivers just the right amount of heat, turning a simple cauliflower into a very satisfying dish.

While cauliflower rice is naturally low in carbs, the beans do add some back. They also bring fiber and plant-based protein, though, making this dish more filling and balanced than a typical side.

If you’re looking for something lighter than traditional Mexican rice but still satisfying enough for a full meal, this cauliflower rice with beans hits that sweet spot.

Keep reading to see how to make rice from cauliflower in under 20 minutes.

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Spicy cauliflower rice ingredients

To make this Mexican cauliflower rice,  you’ll need these ingredients:

• 1 medium head of cauliflower
• 1 tablespoon of extra virgin olive oil
• 1 large carrot, cut into small pieces
• 2 cloves of garlic, minced
• 1 cup of frozen or canned corn
• ½ cup of black beans
• ½ teaspoon of cumin
• ½ teaspoon of chili powder
• salt and pepper to taste
• 2 beaten eggs
• 4 tablespoons of salsa
• 2 spring onions, chopped, plus extra for garnish
• ½ avocado, diced, for garnish

You’ll also need a sauté pan and a food processor.

How to make cauliflower rice

To make this version of “fried Mexican rice,” you will use a whole head of cauliflower instead of normal rice. This reduces both the calories and the carb count.

Prepping the cauliflower

• Cut the cauliflower into small chunks.
• Place them in a food processor
• Pulse until the cauliflower resembles small grains of rice.

Making the spicy cauliflower rice recipe

The dish could not be easier to make. It’s ready in about 15 minutes!

Cook the vegetables

• Place 1 tablespoon of the olive oil in a saucepan over medium heat.
• Add the carrots and sauté until fragrant – about 4 minutes.
• Stir in the minced garlic and cook for another minute.

• Add the cauliflower, black beans, and frozen corn with 1 more tablespoon of olive oil.

• Stir fry quickly until the cauliflower starts to soften, about 1-2 minutes.
• Be careful not to overcook the cauliflower, or it will turn mushy.

Adding the eggs

• Make a well in the middle of the Mexican cauliflower rice mixture, turn the heat down to medium-low, and add the eggs.
• Stir gently and continuously until the eggs are cooked.
• Add the salsa and chopped green onions. Season with salt and pepper, and cook for 1 more minute.

Garnish and serve

Garnish the cauliflower rice recipe with a few chopped spring onions and some diced avocado, and serve immediately.

Tasting this Mexican cauliflower rice

They say that you eat first with your eyes, and this dish is a good example of why. The dish is so vibrant and colorful!

This Mexican cauliflower rice is savory, slightly smoky, and full of texture. The cumin and chili powder add a warm, earthy flavor, while the corn and carrots bring a touch of sweetness.

Black beans make it more filling, and the eggs give it a soft, fluffy texture that ties everything together. The salsa adds a bright, tangy kick, and the avocado finishes the dish with a cool, creamy contrast.

Is cauliflower rice still low-carb if you add beans?

Cauliflower rice on its own is very low in carbs and calories. It typically has about 3–6 grams of carbs and 25–35 calories per cup, compared to around 45 grams of carbs and 200+ calories for white rice.

Adding beans and corn does increase the carb count, but they also add fiber, texture, and plant-based protein, making the dish more filling and nutritionally balanced.

This recipe is still lower in carbs than traditional rice-based meals, but it’s not strictly low-carb or keto due to the beans and corn.

If you want to reduce the carbs further, you can skip the beans and corn or replace them with vegetables or a lean protein such as chicken.

We served this the other night with chicken enchiladas in a creamy sauce, and my whole family loved it!

More Mexican-inspired recipes you’ll love

Looking for more Mexican-inspired meals? These dishes are full of flavor, easy to make, and perfect for weeknight dinners or lighter meals.

• Classic Mexican Rice 🌽🍅 – A traditional side dish with tomato, onion, and spices—perfect to serve alongside your favorite meals.
• Oven-Baked Chicken Fajitas 🍗🌶️- Juicy chicken and peppers roasted to perfection—an easy, flavorful weeknight dinner.
• Lettuce Taco Wraps 🥬🌮- Low-carb and fresh, these wraps are packed with seasoned meat and veggies for a lighter take on tacos.

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Admin note: This spicy cauliflower rice with beans recipe first appeared on the blog in February 2016. This post has been updated with new photos, a printable recipe card with nutrition, and a slideshow video.

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Yield: 4 servings of Mexican cauliflower rice

Spicy Cauliflower Rice Recipe

Print

This spicy Mexican rice transforms an ordinary cauliflower into something extraordinary. The dish has just the right amount of heat. Beans and corn add extra protein and fiber, making the recipe perfect to serve as a hearty side dish or main course.

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Ingredients

• 1 medium head of cauliflower
• 1 tablespoon of extra virgin olive oil
• 1 large carrot, cut into small pieces
• 2 cloves of garlic, minced
• 1 cup of frozen or canned corn
• ½ cup of black beans
• ½ teaspoon of cumin
• ½ teaspoon of chili powder
• salt and pepper to taste
• 2 beaten eggs
• 4 tablespoons of salsa
• 2 spring onions, chopped, plus extra for garnish
• ½ avocado, diced, to garnish

Instructions

1. Cut the cauliflower into pieces and place it in a food processor. Pulse until the cauliflower resembles small grains of rice.
2. Place 1 tablespoon of the olive oil in a saucepan over medium heat.
3. Add the carrots and sauté until fragrant - about 4 minutes. Add the minced garlic and cook for 1 minute more.
4. Stir in the cauliflower, black beans, and frozen corn with 1 more tablespoon of olive oil. Stir fry quickly until the cauliflower is soft but not mushy.
5. Make a well in the middle of the mixture, turn the heat down to medium-low, and add the eggs. Stir gently and continuously until the eggs are cooked.
6. Stir in the salsa, and chopped green onions. Season with salt and pepper. Cook for 1 minute more.
7. Garnish with a few chopped spring onions and some diced avocado and serve immediately.
8. This dish is best served the same day.

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  CHI-CHI’S Thick and Chunky Salsa Mild, 60 ounce, Perfect for Tacos and Mexican rice

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 234Total Fat: 10gSaturated Fat: 2gUnsaturated Fat: 9gCholesterol: 93mgSodium: 334mgCarbohydrates: 30gFiber: 9gSugar: 8gProtein: 11g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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