Mexican-Style Sweet Potato Rice

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 4 customer reviews
Mexican-Style Sweet Potato Rice
Mexican-Style Sweet Potato Rice


  • 2 sweet potatoes, spiralized using the 3mm blade
  • 1 tablespoon vegetable oil
  • 1 poblano pepper, seeded and minced
  • 2 garlic cloves, pressed
  • 1 cup diced tomatoes
  • 1 cup chicken stock
  • 1 teaspoon cumin
  • salt and ground black pepper to taste


For best results, we recommend using:


  1. Place sweet potato noodles into a food processor and pulse into a rice-like consistency. If you don’t have a processor, simply dice small with a knife.
  2. Heat oil in a skillet over medium-high heat. Saute sweet potato in hot oil until softened, about 3 minutes; add poblano pepper and garlic and cook until softened, about 5 minutes.
  3. Pour chicken stock and tomatoes over rice; stir. Reduce heat to low, place a lid on the skillet, and cook until liquid is absorbed, about 10 minutes.
  4. Stir cumin, salt, and black pepper through the potato mixture; replace cover and continue cooking for 5 minutes. Fluff sweet potatoes gently with a fork to serve.
Mealthy tip:

This recipe is suitable for both Paleo and Whole30 meal plans. It is also a grain-free side dish.


5.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

This sweet potato Mexican rice was perfect for taco night! I was surprised at how good it was, and very true to flavor of real red rice. Using cumin made this side dish taste very authentic. Definitely will make again soon!

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Jessica Scott says:

Very authentic tasting Spanish rice, you won't even hardly notice it's made with sweet potatoes! Incredible!

Image of Laura Griffin

Laura Griffin says:

I never knew sweet potato rice was a thing, but I am now obsessed. This also tasted just like Spanish red rice like my grandmother used to make when I was a kid. Love!

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Greg Jones says:

I love Mexican red rice! I have the hardest time replicating the flavor, but this recipe was spot on. What I love most about using riced sweet potatoes (as opposed to cauliflower) is that it lasts longer and carries over to the next day much better. I would put cauliflower rice in the fridge and the next day it's gross and soggy. The sweet potato rice was good for another two days at least. I don't have a food processor so I just diced small, rice-like pieces. Such an easy recipe and great use of my spiralizer!