Keto Mexican Cauliflower Rice

Mexican food is my go to.  I love chips and quest, enchiladas, fajitas, quesadillas, guacamole…all of it.  Since I have started my KETO journey it has been a priority of mine to find yummy alternatives to fill my Mexican cravings and this Cauliflower Rice is perfect.

A new way to rice

Everywhere you look cauliflower rice is being talked about.  People are using it in all sorts of recipes, some of which I cannot wait to try (so be on the look out).  My first time to use cauliflower rice was in this amazing casserole and now I am obsessed with the mexican style side. 

It brings all the best flavors of a traditional Mexican rice to this low carb version that everyone can enjoy.  Another plus is that it only has 5 net Carbs per serving!

Loaded with flavor

To help build the flavor I started this dish with chopped bell peppers and onions.  Next came the green chilies, garlic and all the spices.  Chili powder and taco seasoning are the bulk of spices.  While this dish has a ton of flavor it is not super spicy making it a dish anyone can enjoy.

To add some spice you can add in some chopped jalapeños or a dash of cayenne pepper.  

You could also finish it with some fresh lime juice for a bit of freshness with the cilantro.

Cheese or NO Cheese

I love cheese, and I love the cheese in this dish as it adds an extra layer of richness and creaminess.  If you are not into cheese, or cannot have it, you can skip it all together.   

You could add in some chopped avocado or sour cream to for some creaminess, but it really is so good just as is… trust me this is a side you will LOVE.

The perfect side for dinner tonight

Chelle Chelle

6 servings

Mexican Cauliflower Rice

A quick and easy Mexican Cauliflower Rice that is loaded with tons of flavor without all the carbs of traditional mexican rice.

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

1 tablespoon extra virgin olive oil

1 tablespoon butter

1/2 cup chopped bell pepper (I used a combo of red, green and yellow)

1/2 cup chopped onion

3 tablespoons canned chopped green chilies

2 garlic cloves, minced

1 tablespoon chili powder

1 tablespoon taco seasoning

2 teaspoons ground cumin

2 teaspoons salt

1 teaspoon pepper

5 cups riced cauliflower

1 /4 cup chicken stock

1 1/2 cups shredded cheese, divided

3-4 tablespoons fresh cilantro, chopped (optional)

Directions

In an oven proof skillet, with high sides, heat olive oil and butter over medium heat

Add in bell peppers and onion and cook until veggies just start to soften, about 5-7 minutes

Stir in green chilies, garlic, chili powder, taco seasoning, cumin, salt & pepper and cook for another 1-2 minutes, stirring often

Stir in rice cauliflower and cook for 5-6 minutes

Add in chicken stock and increase heat to high

Cook for another 3-4 minutes or until rice is soft and liquid is absorbed

Stir in 1 cup cheese and 2 tablespoons cilantro (if using)

Top with remaining cheese

Place skillet into oven under the broiler, broiling for 3-4 minutes, or until cheese is melty and bubbly

Remove and sprinkle with remaining cilantro

Serve and ENJOY!

Notes

*For extra spice you can add in a little cayenne pepper or fresh jalapeños

**Each serving has 5 net Carbs as calculated by Carb Manager App

Nutrition

Calories

1225 cal

Fat

83 g

Carbs

53 g

Protein

87 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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