Get ready for our Keto Mexican Cauliflower Rice recipe — a low-carb alternative to traditional Mexican rice. It's packed with cauliflower rice and all the spices we love in Mexican food. But the best part? It's the perfect way to sneak a few extra servings of vegetables into your diet — and it's just as delicious as regular rice.
Jump to:
- Preparation and cooking overview
- Chef's note
- 🍚 Ingredients for keto Mexican cauliflower rice recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tool substitutes list
- How to make Keto Mexican Cauliflower Rice: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking steps
- What to serve with keto Mexican cauliflower rice?
- How to make it healthier?
- Time-saving tips
- Storage and reheating instructions
- Recipe wrap-up conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
You only need one pan and 25 minutes to cook this keto rice. Sauté the alliums, cauliflower rice, and Rotel in a cast-iron skillet and season it with salt to taste. It's ready to pair just like that with your favorite keto dish.
Chef's note
This Keto Mexican rice recipe proves that going keto doesn't mean you have to miss out on your favorite flavors. Add fresh cilantro or a dash of dried oregano while sautéing the rice if you love the herby taste. Also, add diced bell peppers to the veggie mix or sprinkle keto-friendly cheese on top for cheesy goodness.
🍚 Ingredients for keto Mexican cauliflower rice recipe
To make this low-carb Mexican rice, you'll need the following simple ingredients:
Optional toppings
Ingredient substitutions
If you are in for an adventure, swap the suggested ingredients with keto-friendly options.
Additional ingredients
Let's have fun adding extra layers of flavor to our Mexican rice! Here are a few keto-friendly optional ingredients:
Cooking tools required
To make this Keto Rice recipe, you will need the following kitchen tools:
Tool substitutes list
How to make Keto Mexican Cauliflower Rice: step-by-step guide
Cooking methods
Preparation steps
- Gather your ingredients and measure them.
- Finely mince the onion and garlic clove.
- Use a can opener to open your can of Rotel.
Cooking steps
- Heat the oil in a 10" or larger cast-iron skillet over medium-high heat.
- Once hot, add the minced onion and garlic and cook for a minute until they begin to soften.
- Then, add the chili powder and ground cumin and stir for 15-30 seconds until fragrant.
- Next, toss in the cauliflower rice and give it a good stir. Cook for another 3-5 minutes until most of the moisture evaporates.
- Carefully pour in the Rotel. Stir it in and let it cook for another minute or so.
- Finally, season with salt and give it one last good stir. Add your favorite toppings, if desired, and serve.
Chef's pro tip
Avoid overcooking the cauliflower rice; aim for a fluffy, rice-like texture rather than a mushy texture. Keep a close watch on your skillet, and cook until the moisture evaporates, usually around 3-5 minutes. Stir regularly and cook uncovered for best results.
What to serve with keto Mexican cauliflower rice?
This recipe goes great with any Mexican dinner. Here are some of our go-to's:
How to make it healthier?
Time-saving tips
Storage and reheating instructions
Storage instructions
If you have leftover rice, let it cool to room temperature and place it in an airtight container. Store the leftovers in the fridge for 2-3 days.
Reheating best practices
Recipe wrap-up conclusion
Our Keto Mexican Cauliflower Rice is sure to be your new go-to meal. It's so versatile that it fits right in your lunch fiesta or a delicious Mexican dinner. And you can serve it with a plethora of foods. Now, that's a well-deserved meal that keeps you on track with your health goals!
Now, what are you waiting for? Grab your apron, gather your ingredients, and let's get cooking! We can't wait to hear how your keto Mexican rice turns out.
Frequently asked questions
📖 Recipe
Mexican Cauliflower Rice
Ingredients
- 1 tablespoon avocado oil
- ¼ cup minced onion
- 1 clove garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 24 ounces cauliflower rice we use frozen Trader Joe’s
- 1 14.5 oz can Rotel
- Salt to taste
Optional Toppings:
- Cilantro
- Lime
- Jalapeño sliced
- Avocado diced or sliced
- Sour cream dairy-free if desired
Instructions
- Heat the oil in a 10" or larger cast-iron skillet over medium-high heat.
- Once hot, add the minced onion and garlic and cook for a minute until they begin to soften.
- Then, add the chili powder and ground cumin and stir for 15-30 seconds until fragrant.
- Next, toss in the cauliflower rice and give it a good stir. Cook for another 3-5 minutes until most of the moisture evaporates.
- Carefully pour in the Rotel. Stir it in and let it cook for another minute or so.
- Finally, season with salt and give it one last good stir. Add your favorite toppings, if desired, and serve.
Crystal Matula says
Making this tonight topped with carnitas.
evy says
Yummmmmm! Loved this ♥️ I put all the ingredients for the bread part into my mixer instead of doing the melted cheese thing. I added some more almond flour as the dough was a bit too wet. SO GOOD!!!! Great recipe!
Trish says
This is the best! I made this for fajita night. You're recipes are saving my keto diet. After 18 months the food was getting boring.
Brianna says
This was so good, I made it into healthier burrito bowls with some taco ranch chicken I did in the Crock-Pot! It was amazing and just what I needed to curb my Mexican cravings!
Susan Gravina says
This rice is fantastic!! My first attempt at any cauliflower rice. This has made me a believer! It's super tasty. I've loved every recipe I've tried from your site. Thank you!!!
Lisa says
That looks delicious!