Mexi-Cauli Rice

Tasty Taco Tuesday Part 2


Happy Tasty Tuesday Fit Diva

Last week, I sent out a new lighter way to make nachos with sweet peppers. YUM!  This week, lets remake the high carb side dish Mexican Rice.  Nothing wrong with rice at all.  However by the time you add all the carbs up from: Chips…which we should try to have more will power over and only have 8-10…I KNOW I KNOW, seems impossible.  However, if you set your mind-set knowing you can still have some chips and stay on fit diva track….practice makes perfect.  Ok back to adding up carbs.  Chips, Margaritas, tortilla…now rice. Holy Crazy Carb Overload. Carbs and calories add up Fast.

Skinny nachos made by the Lead Diva!


Food is a number game

Healthy Mexican idea menu for dinner at home

Appetizer or starter if you have guests:  last weeks nacho recipe 

Main: chicken or lean ground beef tacos

Use small tortilla shells around 20g carb each.  Have one tortilla and one taco in a roman lettuce wrap


Shredded lettuce, Pico de Gallo, jalapeno, onion, chopped avocado and light cheese

Light Greek Yogurt for Sour Cream

Hot sauce or salsa of choice.

YUM: MEXI- CAULI rice, regular taco, lettuce wrap taco

At this point, you have kept everything in balance as long as you keep portion in control

Now….create this Super Diva-licious side dish made from Cauliflower Rice.  You can even just use it on another night with a different menu.  Example:

  • Cod baked with lime and cilantro 
  • Spinach salad
  • Mexi Cauli Rice


Recipe time

As always Fit Divas, watch your portion and enjoy what you eat so you NEVER diet again!!!


All the flavors from traditional Mexican Rice without all the carbs! This lightened version will definitely satisfy your taste buds & Fit diva figure!


1 bag cauliflower rice (fresh or frozen)

1 Tablespoon Extra-Light Olive Oil

1 Small Onion, finely chopped

2 Cloves Garlic, finely minced

2 Tablespoons Tomato Paste (make sure there’s no added sugar)

Salt & Pepper, to taste

½ Cup Chicken Broth, or vegetable broth

Fresh Cilantro Leaves, for garnish


Heat the oil  in a large skillet over high heat and add in the onion and garlic; sauté for 2 minutes or until softened and fragrant. Stir in the tomato paste and season the mixture with salt and pepper.  Add in the cauliflower and the chicken broth and mix well. Cover and cook for 3 minutes.  Remove the cauliflower rice from the heat and garnish with cilantro. Serve alongside any of your favorite Mexican dishes!


SO EASY to make!!!!

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Laura DalSanto  |  BellaDiva Fitness  |



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