Any low-carb Mexican cuisine would go well with this flavorful side of Keto Mexican Rice. You MUST try this recipe, especially if you’ve had trouble incorporating cauliflower rice into your diet.
I’ve been quite clear about how much I enjoy Mexican food. It’s one of the best cuisines out there in my opinion because it’s typically very quick to prepare, incredibly tasty, and filling.
Just take a peek at the Cheese Shell Taco Cups or the Keto Chicken Enchilada Bowl. DELICIOUS.
However, the majority of Mexican dishes that you would either order at a restaurant or make at home without adhering to a low-carb diet contain more carb-heavy, non-keto items like flour, corn, and beans.
Thankfully, there are many simple substitutions that can satisfy your needs without causing you to forgo any of the deliciousness.
That’s where the recipe for today comes in.
Mexican Cauliflower Rice for Keto
Even outside of the keto community, cauliflower has gained popularity as a rice substitute for those who are generally attempting to eat healthier. And with good cause! Even if it’s not your favorite, this low-carb vegetable has enough of nutrients to keep you full and improve your mood.
I agree that adjusting to cauliflower can be difficult because it tends to be somewhat bland. The ease with which the flavors may be altered to truly make something your own is an advantage of the blandness, though.
One skillet, a few basic ingredients, and ordinary riced cauliflower may be transformed into a mouthwatering, flavorful, and popular keto side dish.
Tomatoes and cauliflower have vegetable carb counts that are on the higher end of what is often considered appropriate for keto devotees. Simply reducing the serving size is one way to reduce carb intake. If you’re serving this meal with additional delicious goodies, you might discover that one cup is more than you need.
Vegetarian and flavorful, this dish for Low Carb Mexican Cauliflower Rice uses cauliflower rice. It makes a fantastic Keto side dish!
Our recipe for Low Carb Mexican Cauliflower Rice tastes remarkably similar to the Mexican rice dish served at our neighborhood restaurant. It goes well with our White Chili, Mexican Beef, and Pork Carnitas.
There are 4 side servings in this keto Mexican cauliflower rice recipe. Net carbohydrates per serving are 4g.
Mexican cauliflower rice can be frozen for up to 3 months or kept in the refrigerator for up to 4 days.
It goes without saying that Cameron and I adore Mexican cuisine. It’s also no secret that whenever I can, I like to sneak additional vegetables onto our plates.
The rice made with Mexican cauliflower.
I’ll be honest, when I told Cameron I was making his favorite side dish using cauliflower rice, I got a lot of side-eye. He did not laugh.
This low-carb, keto-friendly side dish will quickly become a household favorite. It has all the flavor of traditional Mexican rice, but with a lot more nutrition (and, if you like, less guilt).
- 4 cups fresh cauliflower riced (about 1 medium head)
- Coconut oil, two tablespoons
- Tomato paste, two tablespoons
- 1/4 cup chopped onion
- 1 minced tiny jalapeno
- 1 minced garlic clove
- 1/2 cup chicken stock
- one tablespoon of chilli powder
- salt and pepper, as desired.
- 14 cup chopped cilantro
- tomato dice, optional
- sour cream, if desired
- Cauliflower’s core and leaves should be removed. Use a grater or cut into florets and pulse in a food processor. Place aside.
- Tomato paste and coconut oil are added to a skillet and heated to medium. Tomato paste is carefully combined with melting coconut oil.
- To the pan, add onion and jalapenos. Cook for 3 to 5 minutes.
- Stir the garlic in the pan for 30 seconds before adding the chicken broth.
- Cauliflower riced added to pan. When the cauliflower is covered and red, carefully mix it into the liquid after seasoning with salt and chilli powder.
- Cook the cauliflower for another ten to fifteen minutes, or until it is soft and the majority of the moisture in the pan has evaporated.
- After removing from heat, stir in cilantro. If preferred, top with more cilantro, sour cream, and diced tomatoes.
If you use frozen cauliflower, you might need to use less broth.
A word regarding texture: the cooking time will vary based on the size of the cauliflower and the amount of moisture it contains. Fully cooked Cauliflower rice is chewy but still slightly firm with a gentle bite. Cauliflower rice that has been overcooked risk becoming soggy, so keep an eye on the pan and begin testing the texture after 5 minutes.
CAN I USE CAULIFLOWER RICE THAT IS FROZEN?
Certainly, but with notes and care. To properly dry frozen cauliflower rice, simply wring out the rice in a cotton kitchen towel after defrosting it first. Cauliflower rice made from frozen will cook more quickly, so keep an eye on the pan.
STORE-BURNED CAULIFLOWER RICE APPROPRIATE?
Yes once more, but with notes. Look for cauliflower rice that is dazzling white and devoid of any green coloring (green indicates that the cauliflower was under-ripe or that some of the stem and/or leaves were riced). Be sure to wring out the rice before usage since the packing may cause it to sweat and exude moisture.
CAN I EAT MEXICAN CAULIFLOWER RICE?
Not too much! The jalapeno does add some spiciness, but it’s more flavour than heat. Add up to a teaspoon of chilli powder, along with part of the jalapeno’s seeds, to make it spicier.
CAN YOU EAT CAULIFLOWER RICE?
Healthy is a personal choice, so you decide! I can confirm that this recipe is naturally vegan, grain-free, and Whole30, paleo, and keto-friendly. Our family finds it to be a terrific way to sneak in additional vegetables without feeling deprived.
SERVING SUGGESTIONS FOR MEXICAN CAULIFLOWER RICE
This Mexican cauliflower rice can be used wherever ordinary cauliflower rice is.
for low-carb tacos or fajitas as a side dish
with seasoned black beans or chicken topped with cilantro and lime
inserted inside burritos
However, breakfast — yes, breakfast — is my preferred method. I quickly made a keto bowl, and it was soooo good.