Combining fresh vegetables with a perfectly spiced sauce, this Mexican cauliflower rice will be a welcome addition to your table! This is a fun, delicious, and low carb side!
I’m so excited to share this Mexican cauliflower rice dish with you! It was a huge success in my house. My son, Isaac, said, “This is one of the best keto things you’ve ever made!” Woo-hoo! That made my heart happy. It made me happy that he loved the recipe and it made me happy he was eating cauliflower.😊 I hope you enjoy this dish as much as we do!
Let’s talk about cauliflower!
Cauliflower is a great food option when following a low carb keto plan for quite a few reasons. First, it is a healthy food choice and is rich in nutrients. Cauliflower provides a source of antioxidants, choline, folate, manganese, magnesium, niacin, phosphorus, and vitamins B, C, and K. It is a low-calorie food that is also high in fiber. Next, cauliflower is one of the lowest carb vegetables. One cup of cauliflower contains about 2 net grams of carbs. One of the greatest things about cauliflower is how versatile it is. Cauliflower can be eaten raw or cooked. It can be boiled, roasted, sauteed, or steamed and makes an excellent substitution for pasta, potatoes, and rice. And since it has a fairly neutral taste, it takes on the flavor of the herbs, spices, or sauces you use with it.
What are the other ingredients in this Mexican cauliflower rice?
This recipe is full of fresh ingredients! It contains onions, green, red, and jalapeno peppers, garlic, tomato, fresh cilantro, and fresh lime juice! Yum! I love sauteing my veggies in a combination of butter and olive oil, and that’s what I used for this recipe. The sauce contains chicken broth and tomato paste, which give it a great consistency. We add chili powder, cumin, paprika, and salt for our seasoning. All these ingredients pair perfectly with the riced cauliflower to make a spicy and satisfying dish.
Do you have any tips for making this Mexican cauliflower rice?
This is a quick and easy dish to make, but there are a few things you can do to make sure it turns out perfectly for you and your family. First, you can make your own riced cauliflower or use prepared cauliflower rice for this dish. To make your own, you can finely chop your cauliflower by hand, or you can grate it using a box grater. Your other option is to use a food processor and pulse until your mixture resembles rice. Next, you can adjust the heat level in this dish by using more or less jalapeno pepper and chili powder. Last, after adding your riced cauliflower and sauce ingredients, cook until the cauliflower rice reaches your preferred softness. Some people like their rice firmer and some like it more tender. Some even like it a little mushy!
Here are some keto dishes that would pair nicely with this cauliflower rice!
Keto Root Beer BBQ Pulled Pork
Sour Cream Fajita Keto Chicken
Helpful Hints:
*You can increase or decrease the spice level in this dish by changing the amount of jalapenos and chili powder you add.
*You can top your dish with additional chopped cilantro, a drizzle of lime juice, or some sour cream if you’d like.
Main Kitchen Equipment and Utensils:
- Large skillet
- Measuring cups
- Measuring spoons
Splash of Encouragement:
***Trust in the LORD with all your heart, And lean not on your own understanding; In all your ways acknowledge Him, and He shall direct your paths. Proverbs 3:5-6***
Mexican Cauliflower Rice
Combining fresh vegetables with a perfectly spiced sauce, this Mexican cauliflower rice will be a welcome addition to your table! This is a fun, delicious, and low carb side!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ⅓ cup diced onion
- ¼ cup diced green peppers
- ¼ cup diced red peppers
- 1 jalapeno, seeded and finely diced
- 2 garlic cloves, minced
- 1 small tomato, diced
- 16 ounces riced cauliflower
- ¾ cup chicken broth
- 3 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
Instructions
1. In a large skillet over medium heat, melt butter with olive oil. Add onions, peppers, and jalapenos.
2. Saute for 3-4 minutes, or until vegetables start to soften.
3. Add garlic and tomato. Saute for 1-2 minutes, until garlic browns.
4. Add riced cauliflower, chicken broth, tomato paste, chili powder, cumin, paprika, and salt. Stir to combine. Increase heat to medium high. Cook for 5-10 minutes, stirring frequently, until cauliflower reaches desired tenderness.
5. Remove from heat. Add cilantro and lime juice. Toss to combine.
6. Top with additional cilantro, lime juice, or sour cream if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 86Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 350mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gProtein: 3g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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