Mexican Style Cauliflower Rice

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Restaurant style keto Mexican rice. Cauliflower rice and Mexican seasonings transform plain cauliflower rice into a savory side for tacos, enchiladas, or bowls.

 

One of the things I always loved about eating Mexican food was the rice! It was soft, fluffy, and had the best flavor! I’ve really missed it since cutting carbs and eating keto.

Don’t get me wrong, tacos by themselves are better than no tacos but having a low carb side (that isn’t salad) just takes them to the next level!

Obviously regular grain rice is not on a ketogenic menu so in this recipe we use cauliflower rice. I’ve seen it packaged in the produce section, labeled as “cauliflower pearls”, or in the frozen foods section.

For purposes here, I used Green Giant Cauliflower Rice with Veggies . You can also make your own cauliflower rice by shredding a head of cauliflower in a food processor.

 

Restaurant style keto Mexican rice. Cauliflower rice and mexican seasonings transfrom plain cauli rice into a savory side for tacos, enchiladas, or bowls.

 

The secret ingredient in this dish is sazon seasoning. You can find it in the ethnic foods section of your grocery store. It’s a blend of Hispanic spices and will give your rice that orange color you see in Mexican restaurants.


I kept my dish relatively mild because my kiddos don’t like spicy foods. You can certainly kick up the heat with jalapeños, using hot Rotel, or adding cayenne pepper.

There isn’t much cooking involved with this dish either. You can have it going while you cook your taco meat and everything should be ready about the same time! I top mine with queso and hot salsa because I like to be extra like that!

Mexican Style Cauliflower Rice

Mexican Style Cauliflower Rice

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • (1) 12 ounce package frozen cauliflower rice (I used Green Giant)
  • 5 ounces Ro-Tel tomatoes (about 1/2 can)
  • 1 tablespoon butter
  • 1 package Sazon seasoning
  • pinch of salt
  • 1/4 cup chicken broth

Instructions

  1. In a nonstick skillet, melt butter over medium heat. Stir in the rice.
  2. Cook the rice 5 to 6 minutes until it begins to soften. If using fresh cauliflower, this will not take as long.
  3. Add the tomatoes, Sazon, and salt. Stir to coat. Cook an additional 1 to 2 minutes to allow the spices to absorb.
  4. Add the chicken broth and stir. Let the rice simmer until all of the broth is absorbed, about 9 to 10 minutes.
  5. Fluff with a fork and serve. Garnish with cilantro, if desired.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 59 Total Fat: 2.8g Carbohydrates: 6.6g Fiber: 2.3g Protein: 2.6g
Don’t forget to pin this page to Pinterest and share with your circles! Follow me on Instagram (@keto_in_pearls) for more keto food, tips, and lifestyle tips!

 


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