Cauliflower rice and Mexican seasonings transform plain cauliflower rice into a savory keto Mexican rice. This low fat, low calorie, low carb, and dairy free side dish pairs perfectly with your tacos, enchiladas, or bowls.
Originally published August 23, 2017
This recipe is dedicated to all of my soul sisters and brothers out there who love side dishes just as much, if not more, than the main course.
I’ve been a long time lover of sides and that hasn’t gone away with keto.
Rice, especially, has always been my carb of choice.
Sure, it’s a filler food that restaurants give you a ton of because it’s cheap, but it’s so darn good.
Especially Mexican rice!
Oh my lanta…some Mexican rice mixed up with melted queso and fajitas? Yes, please!
This keto Mexican rice recipe is one of the first that I ever replicated when I began eating a ketogenic diet.
It’s also one of the first I ever posted to my website, hence the need for a major update!
If you’ve been around since the beginning, I sincerely applaud and thank you because some of those old pictures and blog posts were…well, let’s just say we all start somewhere.
So, while this Keto Mexican rice recipe has lived on my website for a few years now, it is finally being given the proper attention and love it deserves.
If you’re a recovering carboholic who is craving some clean delicious Keto Mexican cauliflower rice, keep on reading!
This Is The Best Keto Mexican Rice Ever
And here’s why:
- Clean, wholesome ingredients
- Dairy free, keto, paleo, and Whole30 (when you sub butter with ghee)
- Common ingredients you probably have in your pantry already
- Easy to make and ready quickly
- Perfect for tacos, burrito bowls, etc.
- Kid friendly
What’s Changed Since This Keto Mexican Recipe Was Originally Published
If you’ve been around the Keto in Pearls neighborhood for a while, you may have seen me talk about this recipe quite often over the years.
As I mentioned up above, this keto Mexican rice was one of the first recipes I developed for my blog when I started keto.
Back then, I was just trying to figure out how to make low carb food that didn’t taste like cardboard.
I was not as cognizant, or knowledgeable, on the importance of clean ingredients.
Trying my best to avoid bad oils, sugar, and carbs, some things slipped by the wayside unintentionally.
As I’ve evolved in my keto cooking, I have gotten much better at replicating our favorite flavors without compromising ingredients.
So for example, in this keto Mexican rice recipe, I originally called for a Sazon seasoning packet to add flavor and color, not realizing at the time that it had maltodextrin (i.e. sugar) in it.
I try to avoid maltodextrin as much as possible these days because it has a higher glycemic index than glucose, sucrose, and fructose!
So, long story short, I replaced the Sazon seasoning with clean and whole spices for a fragrant and flavorful keto Mexican rice.
Otherwise, this recipe for Mexican cauliflower rice is the same one you’ve been making and enjoying for the last few years!
How To Make Your Own Low Carb Mexican Rice
As far as actually making this keto side dish goes, it’s still as easy as before!
You only need one skillet, a few spices, cauliflower rice, and chicken stock.
From start to finish, this easy Mexican cauliflower rice is ready to eat in 20 minutes!
Fresh cilantro and jalapeño slices make pretty garnish if you’re feeling festive too.
Here Are Some More Keto Mexican Recipes You May Like:
- Keto Mexican Rice
- Spicy Chicken Tacos
- Low Carb Beef Tacos
- Keto Breakfast Burrito Quiche
- Keto Fajita Casserole
- Mexican Shredded Beef
- Taco Cheeseburgers
- 16 ounces frozen cauliflower rice
- 1 tablespoon butter
- 5 ounces Ro-Tel tomatoes (about 1/2 can)
- 1 tablespoon tomato paste
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup chicken broth
- In a nonstick skillet, melt butter over medium heat. Stir in the cauliflower rice.
- Cook the rice 5 to 6 minutes until it begins to soften. If using fresh cauliflower, this will not take as long.
- Add the cumin, garlic powder, and salt. Stir to coat. Cook an additional 1 to 2 minutes to allow the spices to absorb.
- Add the RoTel tomatoes and tomato paste and stir to combine.
- Add the chicken broth and stir. Reduce heat to medium low and let the rice simmer until all of the broth is absorbed, about 9 to 10 minutes.
- Fluff with a fork and serve. Garnish with cilantro, if desired.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 75Total Fat: 2.8gCarbohydrates: 8.8gNet Carbohydrates: 5.7gFiber: 3.1gProtein: 3.1g