Keto Mexican Style Cauliflower Rice
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.
This keto Mexican rice recipe is one of the first that I ever replicated when I began eating a ketogenic diet .
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
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!
You can have it simmering while you prep your taco beef, shred taco meat you made in the crockpot, or assemble keto nachos!
Fresh cilantro and jalapeño slices make pretty garnish if you’re feeling festive too.
Ingredients
- 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
Instructions
- 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.
