Keto Mexican Rice

Keto Mexican Rice

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.

AuthorHolly CookCategory

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.

Keto Mexican Rice
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 4 cups fresh cauliflower riced (about 1 medium head)
 tablespoons Coconut oil,
 tablespoons Tomato paste,
 ¼ cup chopped onion
 1 minced tiny jalapeno
 1 minced garlic clove
 ½ cup chicken stock
  tablespoon of chilli powder
 salt and pepper, as desired.
 ¼ cup chopped cilantro
 tomato dice, optional
 sour cream, if desired
1

Cauliflower's core and leaves should be removed. Use a grater or cut into florets and pulse in a food processor. Place aside.

2

Tomato paste and coconut oil are added to a skillet and heated to medium. Tomato paste is carefully combined with melting coconut oil.

3

To the pan, add onion and jalapenos. Cook for 3 to 5 minutes.

4

Stir the garlic in the pan for 30 seconds before adding the chicken broth.

5

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.

6

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.

7

After removing from heat, stir in cilantro. If preferred, top with more cilantro, sour cream, and diced tomatoes.

Ingredients

 4 cups fresh cauliflower riced (about 1 medium head)
 tablespoons Coconut oil,
 tablespoons Tomato paste,
 ¼ cup chopped onion
 1 minced tiny jalapeno
 1 minced garlic clove
 ½ cup chicken stock
  tablespoon of chilli powder
 salt and pepper, as desired.
 ¼ cup chopped cilantro
 tomato dice, optional
 sour cream, if desired

Directions

1

Cauliflower's core and leaves should be removed. Use a grater or cut into florets and pulse in a food processor. Place aside.

2

Tomato paste and coconut oil are added to a skillet and heated to medium. Tomato paste is carefully combined with melting coconut oil.

3

To the pan, add onion and jalapenos. Cook for 3 to 5 minutes.

4

Stir the garlic in the pan for 30 seconds before adding the chicken broth.

5

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.

6

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.

7

After removing from heat, stir in cilantro. If preferred, top with more cilantro, sour cream, and diced tomatoes.

Keto Mexican Rice

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