Keto Mexican Cauliflower Rice

b101 keto mexican rice step 5
Keto Mexican Cauliflower Rice

If you love and miss the flavor of Mexican rice, your tastebuds will thank you for this amazing Keto Mexican cauliflower rice recipe. It offers all the flavor and texture of traditional Mexican rice with a fraction of the carbs,

If you’ve attempted cauliflower rice in the past and couldn’t get past the cauliflower taste, this recipe is for you!

How to Make Keto Mexican Cauliflower Rice

Remove core and leaves from cauliflower. Cut into florets and then rice the cauliflower by pulsing it a food processor. If you don’t happen to have a food processor, you can use a grater. Set aside.

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In a skillet, over medium heat, melt the coconut oil, then add the tomato paste, mixing to combine the two.

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Add the diced onion and chopped jalapeno to the skillet, cooking until the mixture begins to soften. This generally takes about three minutes or so.

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Measure out the minced garlic.

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Add the minced garlic to the pan. stirring gently, for about a minute, then add the chicken broth.

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The mixture will be sizzling! Stir well, allowing all the ingredients to incorporate, ensuring that tomato paste is smooth. Sprinkle the chili powder and Ancho chili powder over the mixture, stirring well.

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We love the added burst of heat from the Ancho chili powder, but if you’re preparing this recipe for children or those sensitive to heat, it might be best to leave this one out.

Next, add the riced cauliflower to the skillet. Season liberally with salt and pepper, then fold the cauliflower into the seasoned broth until well coated and red.

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Continue cooking, stirring only occasionally, until most of the liquid in the pan has evaporated and the cauliflower is tender. (This takes about ten to fifteen minutes. Remove the pan from the heat and fold in the chopped cilantro.

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Serve the rice topped with freshly diced tomatoes, a dollop of sour cream, and few leaves of additional cilantro, if desired. We prefer to serve this with Keto Enchilada chicken over the top, then add diced avocado, slices of pickled jalapeno peppers, shredded cheddar cheese, and chopped tomatoes.

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Note: The nutrition data provided is based on the quantities listed and the brand(s) of products I personally used. These can fluctuate depending on the brands you choose to use, read more here.

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About Liss 4191 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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