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How about this Mexican Chicken Fried Cauliflower Rice for a healthy meal that’s as tasty as it is good for you? So much flavor and so easy to throw together!

Update: This recipe was originally published in 2019 and has been republished with all new photos.

My original Chicken Fried Cauliflower Rice is a popular recipe even among the cauliflower rice skeptics! Trust me, my husband and 8 year old son were firmly in that camp but that recipe won them over! And my son really gobbles up this one! He’s eight. Did you catch that part? Eight. And this is cauliflower. Stick with me, people.

The reason an 8 year old boy can get on board with this is IT’S SO FLAVORFUL! If you’ve made my food before you know I believe in the power of seasonings and this dish is no exception. Plus I’ve included onion, green pepper, cilantro, lime juice, and salsa. There’s just no way this could be boring.

Bonus: This beauty isn’t complicated. You can easily whip it up in under 30 minutes on a busy weeknight.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Olive oil
  • Chicken breasts
  • Green bell pepper
  • Onion
  • Cauliflower rice
  • Salsa
  • Cilantro
  • Lime juice
  • Seasonings

To make this recipe you’ll want to slice your chicken into pieces. Then sauté it in a large skillet with the onion and bell pepper. Season with salt and pepper.

Add the remaining ingredients to the pan. Stir. Reduce heat, cover, and let it all simmer until the cauliflower rice is tender.

Top with avocado, guacamole, salsa, fresh cilantro, jalapeno, and/or my Creamy Avocado Dressing & Dip

How to make your own cauliflower rice

These days it’s so easy to find cauliflower rice in your grocery store. I love how convenient it’s become! But of course you can always make your own. To create the “rice” chop a head of cauliflower into florets. Add florets to a high powered blender. Blend until cauliflower is a very small rice-like texture.

Can you use chicken thighs?

Yes, boneless and skinless chicken thighs will work beautifully.

What type of onion is best in this dish?

I recommend a white or yellow onion both for flavor and because the color will help the onion blend better with the rice. You’re welcome to use a red onion if you prefer though.

What salsa should you use?

Pick your favorite store-bought salsa! I like to use a fairly thin salsa here and one that’s fairly mild since my kids eat this too. If you want a lot of heat you could certainly go with a spicy salsa.

Is this dish spicy?

No, it’s not. The “rice” is sautéed with onion and bell pepper which some very sensitive palates might find a bit spicy but most won’t. Additionally, we’re using my Easy Taco Seasoning to flavor the “rice” and it does include chili powder and paprika. We don’t use very much so most won’t find this finished dish spicy.

How to serve this

Top this delicious cauliflower rice with avocado, guacamole, extra salsa, fresh cilantro, jalapeno, or my Creamy Avocado Dressing & Dip (it’s even easier to make than guacamole) and enjoy! I really cannot recommend that avocado dressing enough. You will love it.

More recipes like this:

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5 from 3 votes

Mexican Chicken Fried Cauliflower Rice

By Christina
How about this Mexican Chicken Fried Cauliflower Rice for a healthy meal that’s as tasty as it is good for you? So much flavor and so easy to throw together!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings


Chicken, Onion, & Peppers

  • 1 1/2 tbsp olive oil, extra virgin
  • 1 1/2 lbs chicken breasts, about 3 chicken breasts, boneless and skinless
  • 1 green bell pepper, diced
  • 1/2 white or yellow onion, diced
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Cauliflower Rice

  • 16 oz cauliflower rice
  • 3/4 cup salsa, use your favorite store-bought salsa
  • 1/2 cup fresh cilantro, chopped
  • 1 1/2 tbsp lime juice

Easy Taco Seasoning

  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp salt
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  • Add oil to a hot skillet on medium high heat.
  • Cut chicken into very small pieces, about 1/2 inch to 3/4 inch in size. Place chicken, diced onion, and diced green pepper in skillet. Salt and pepper. Sauté until chicken is mostly cooked through (approximately 3 to 4 minutes), stirring occasionally.
  • Add all other ingredients to skillet. Stir until well combined. Reduce heat to medium. Cover. Cook for 5 to 8 minutes. Cauliflower rice should be tender when done.
  • Top with avocado, guacamole, salsa, fresh cilantro, jalapeno, and/or my Creamy Avocado Dressing & Dip


This recipe can yield 4 reasonable servings that you may want to add a side too. A salad or roasted veggies would be a perfect fit.
You can also get 2 very large servings from it if you prefer to serve it alone. (Beware, you will be very full. Not that I’ve tested that. But I have. Obviously.)


Calories: 294kcal, Carbohydrates: 12g, Protein: 39g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 108mg, Sodium: 1024mg, Potassium: 1180mg, Fiber: 3g, Sugar: 5g, Vitamin A: 800IU, Vitamin C: 84.3mg, Calcium: 51mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Monica Jenniges says:

    Such a quick dinner for a busy week day and so much flavor! The lime flavor really popped! So good 

  2. Anne Erickson says:

    What a delicious recipe! It was excellent reheated as leftovers, as well. We will definitely be making it again!

    1. Christina says:

      Love that, Anne! Thank you!

  3. Sherry says:

    This was absolutely delicious. I’ve never used cauliflower rice so this was new to me. I added garlic when cooking meat. I also added black beans at the end to give it an even more Mexican flare. Full of protein. The flavours of the spices and the salsa mixed so well. I love cilantro so I added while cooking and when serving. My husband ate it in tortilla wraps but I avoided the extra carbs. Definately a keeper!!