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.
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!
Serving Size: 1
Amount Per Serving: Calories: 59 Total Fat: 2.8g Carbohydrates: 6.6g Fiber: 2.3g Protein: 2.6g